"You think you know fried chicken, but chef Tristan Wraight’s version, with Thai basil and fish sauce vinaigrette will give you a whole new bird to love. Though exceedingly competent with meat-based dishes, Wright, inspired by his vegetarian wife, puts out some of the finest plant-based offerings (looking at you, charred carrots) you’ll find anywhere. Save room for both pizza and dessert because you wouldn’t want to miss the sausage pizza or the coconut sundae." - Stephanie Ganz, Tim Ebner