"Chow’s customers and their dogs mill around out front near the giant fork that holds this Northwest Newport Avenue restaurant’s metal scrap sign. Indoors, the earthy cottage pop-culture-inspired paintings hang in stark juxtaposition. Chef and owner David Touvel grows ingredients for the menu in the restaurant’s garden, which transform into things like salmon kale salads and seasonal fruit compotes over French toast. House-made bread accompanies dishes like poached eggs and thick-cut bacon, piled on steamed spinach and a cornmeal-crusted tomato. Cheesy bacon cheddar grits are a must-order side. For lunch, pick from honey-truffle-fried chicken sandwiches, smash burgers, Chow mac and cheese, or salads that are even better when just picked." - Barb Gonzalez, Jeffrey Stull
