Chef

Dewey LoSasso

"The cheese-to-meat ratio is perfection. He uses shaved ribeye and you have the option of adding sport peppers to it, too. This is what a Philly cheesesteak should be."

"This polenta is arousing, smooth, and light. I love the copper pot they serve it in. Want to know how to make this dish even better? Make sure to get the braised beef short ribs to go with it."

"It's like a BLT with no bread, all battered up and full of really crispy layers and a nice kick. It's the idea of something retro with its warm textures and pork belly instead of bacon."

"Char-grill flavor, a great bun, the grumpy grill guy, and eating on the water—this is the complete experience."

"I feel like I am in Italy when I have their pastas. The orecchiette is really subtle, catching onto the morsels of pork so you don't end up having to search for them. This dish is then topped with rapini pesto and roasted pinenuts—yum."

"Benches, ribs (baby back and spare), and spot-on barbecue sauce. The meat just falls off the bone, and it has great smoky flavors that don't taste like a wet cigarette!"