As advertised, the kouign amann is a delicately flaky, just sweet, buttery, moist, crispy pastry puff of scrumptiousness that pairs wonderfully with a cup of Four Barrel coffee.
EVERYTHING is delicious. But I'm partial to the ham and cheese croissant.
Oh.my.tastebuds. This bakery is divine. Owners are amazing and so helpful and informative. Everyday selections of vegan and gluten free fare. Try the macarons, they are beyond amazing.
Must try the yeast donuts and fritters, but the cake variety are also pretty spectacular, especially the blueberry.
Everything is good & that's the truth. Favorites are almond croissant, abricotine, & quiche Lorraine. Patrons often lined up, but lines moves quickly.
Callie’s Black Pepper Bacon Biscuits are the manifestation of the New American Dream—insofar as you get soft, flaky black-pepper-bacon biscuits, chewy and salty and addictive. Daha fazlasını oku.
Two words: bacon jam. That's the condiment served on the burger at food truck and now brick-and-mortar Diner. Allecia Vermillion of Seattle Met magazine says it has "become a local classic."
The ethos of this chain is somewhat atypical: small menu, locally-sourced when possible, no freezers, open kitchens, fresh cut french fries, pay above industry average, and no franchising whatsoever.
Big fat burgers from a popular, insanely loud metal bar, that is divisive in terms of ambience. Former Eater Chicago editor Ari Bendersky says it would be "blasphemous" to leave it off the list.
Butcher & the Burger has a fully operational butcher shop on premise and is all about customization: choose your meat blend, choose your seasonings, choose your bun, choose your toppings.
Infamously blended with bacon (see a full rundown on what this entails), the burger at Sean Brock's Husk in Charleston is a pilgrimage to be made by any burger fanatic.
This stalwart takes Nashville's famed hot chicken and does it right. Heat ranges from 'mild' to 'shut the cluck up,' plus a roster of southern sides, beer on tap, and Sunday brunch. [Eater 18 Member]
Serving up true Pizza Napoletana from three 10,000 lb Grand Forni ovens hand made in Italy, it's a no-frills pizza shop that is about as consistent as they come. [Eater 38 Member] Daha fazlasını oku.
This American classic meat and three is the gold standard by which all others are judged. Plus, what's not to like about a restaurant where dessert comes first? [Eater 18 Member]
It's a packed house night after night, and with Bon Appetit and Esquire recently naming it one of the best new restaurants in the country, don't expect it to slow down. [Eater 18 Member]
