Located in the South Congress hotel, this American eatery offers innovative takes on classics and globally-influenced fare. The playful pastry program is not to be missed.
Making Vietnamese cuisine with grass-fed meats, eggs from pastured chickens, locally grown organic produce, and seafood fresh from the Gulf makes us happy, but not as happy as the dreamy drip coffee served iced or hot.
Fried chicken steeped in buttermilk for two days; and excellent risotto with forest mushrooms and spinach await you here.
The kitchen here finds the best possible seasonal ingredients and deftly allows them to shine. Try the wood-grilled oysters Rockefeller.
Located on the second level of the Hyatt's atrium, this place draws raves. Maybe it's SWB's commitment to local produce and meats that makes it a local favorite.
The desserts inspire arguments at this South First hot boîte, but cool quickly to mango sorbet. The Thai-based menu offers the ideal platform for innovation, and you'll be transported here, first by Prawn Miange, then by the Chinese-inspired Son in Law (braised pork shoulder), before the delicate matter of dessert is discussed.
The comfy bar, great service, and dazzling display of antipasti near the front door lure us in, and the pasta and heirloom tomatoes do the rest. And if gluten-free pasta is what you're after, you'll find plenty of it here.
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