At his 26-seat BYOB, chef-owner Michael Carlson (an F&W Best New Chef 2006) offers experimental cuisine and a hip-hop sound track. The menu, which changes every six weeks or so, might include Israeli couscous cooked with watermelon juice accompanied by cold-smoked cobia. We loved: Peekytoe crab with "pine flavors" (rosemary, juniper, Banyuls and maple) served with yuzu-marinated royal king mushrooms. Insider tip: Reservations take about six weeks to get, so plan ahead.
Photo © Jessica Holvay