Style Weekly
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Chef's Pick
by Deveron Timberlake
1. Edo's Squid — Lamb sausage with polenta and beans.
2. Bacchus — Mussels and clams with white wine, garlic and thyme.
3. Royal India — For its Saturday or Sunday buffet. "Everything is great," Wansleben says, "but I like the chicken tikka, spicy chickpeas and their chai tea."
4. Can Can — Fresh oysters and homemade bread.
5. Pho So 1 — Crispy spring rolls and pho with sliced flank and top round, "with a Vietnamese coffee to go. It will curl your hair!"
6. La Palmera — Rich and hearty chicken stew with sweet plantains, and rice and beans.
7. 1 North Belmont — Any preparation of sweetbreads, like the sweetbreads with parsnip puree and juniper berry sauce.
8. Millie's — "Brunch, brunch and brunch with an incredible Bloody Mary!"
9. Zuppa — Spicy pea soup with a grilled cheese sandwich. "Best grilled cheese I've had in a while."
10. Bottoms Up Pizza — "It's different each time, but I like anything on white pizza with sun-dried tomatoes with a pitcher of beer." S
2. Bacchus — Mussels and clams with white wine, garlic and thyme.
3. Royal India — For its Saturday or Sunday buffet. "Everything is great," Wansleben says, "but I like the chicken tikka, spicy chickpeas and their chai tea."
4. Can Can — Fresh oysters and homemade bread.
5. Pho So 1 — Crispy spring rolls and pho with sliced flank and top round, "with a Vietnamese coffee to go. It will curl your hair!"
6. La Palmera — Rich and hearty chicken stew with sweet plantains, and rice and beans.
7. 1 North Belmont — Any preparation of sweetbreads, like the sweetbreads with parsnip puree and juniper berry sauce.
8. Millie's — "Brunch, brunch and brunch with an incredible Bloody Mary!"
9. Zuppa — Spicy pea soup with a grilled cheese sandwich. "Best grilled cheese I've had in a while."
10. Bottoms Up Pizza — "It's different each time, but I like anything on white pizza with sun-dried tomatoes with a pitcher of beer." S
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