Chef

Erin O'Shea

"Nick Macri, who makes the charcuterie at Southwark, has talent and passion that shines through. I always get the Farmhouse Platter, a mix of cheeses, housemade charcuterie, fruit, nuts, olives, and bread. It’s all amazing, but my favorite is any Heritage Breed sausage Nick makes."

"This classic dessert is so sick at this smart French bistro. I get so excited to crack that brûléed, bourbon-infused top layer and dig into the rich, creamy goodness."

"If I’m going to eat brisket that isn’t barbecued, it’s Pho 75's joined with eye-round in a warm broth with lots sriracha. It hits the spot every time, and you never know who you'll run into at this industry favorite! I see at least one chef-friend every time I’m there, which is typically once a week."

"Crispy haloumi from chef Mike Solo at Zahav is just salty goodness. He gets the cheese crispy on the outside and creamy on the inside, and serves it with dates, mustard greens, and almonds. I love the crunchiness of the almonds against the softness of the dates and the cheese. The textural combo gets me excited!"

"Served on a buttery challah roll with sweet caramelized onions and tangy Gruyère, this iconic burger is delicious and juicy. It definitely holds its own in a town with tons of sandwich options."

"Hickory-smoked with maple syrup and bacon, these pecans are on the bar snack and lunch menus at Jose Garces' American-themed kitchen. They're perfect to have with a cocktail or beer. So addictive!"