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It’s pretty much a big, dark bar — the kind of place where the food comes a distant second to the big TVs and the grapefruit martinis. But the food is actually pretty good and shows promise of getting better. Line cook Ryan Carbery was left in charge after the sudden departure of RedFork’s big-name chef, and his verve shows in dishes like the snout to tail, featuring pork three ways, and a perfect panna cotta with ripe fruit. Full bar. 10/11
Tags:
reviewed2011, red fork
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It may not look like the spot for duck sausage and pickled asparagus, but this bar’s menu goes way beyond the expected.
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