Chefs Behind Bars
Instead of turning customers away, chefs are opening bars—to handle the overflow from their flagship restaurants, to try something more casual or to explore different cuisines. Here's where to visit next.
Diners waiting to eat at The Walrus and the Carpenter in Seattle can pass the time with charcuterie and cocktails at Barnacle bar. thebarnaclebar.com
In Portland, OR, Gabrielle and Greg Denton own the restaurant Ox, and now also The Whey Bar, which serves drinks like The Whey We Were. oxpdx.com
Customers can drink whiskey sours and eat wings at Whiskey Soda Lounge NY while waiting for a table at Brooklyn's Pok Pok NY. pokpokpdx.com
Cambridge, MA's Hungry Mother books up far in advance, but diners can try chef Barry Maiden's Southern food at his dive bar, State Park. stateparkcambridge.com
Chef Kelly English shows his love of New Orleans cuisine at The Second Line in Memphis, which he calls Restaurant Iris's "rowdy cousin." His recommended midnight snack: Louisiana Cheese Fries to go with a crisp pilsner. secondlinememphis.com