The bread, made in the Tartine style, is worth the trip alone, but don't overlook chef Brett Cooper's phenomenal soups or his inspired use of farm fresh produce. [Eater 38 Member]
Get your brisket, ribs, & burger on at Ryan Farr's takeover of Divis' former Da' Pitt, where you'll be greeted with fried mac and cheese, draft brews, and other delights. Read more.
Linden Street Brewery, featuring both a full-service restaurant with global shared plates and a more casual "beer shed" with snacks. Read more.
