"Boom Bang Fine Foods & Cocktails from Top Chef alum Elia Aboumrad-Page, Christian Page, and Tony Angotti features a playful mash-up of classical French cuisine and technique and definitive American diner food. It’s a menu that takes recognizable American standards and brings to them the attention and thought that comes from experienced chefs. For example, Boom Bang uses wagyu for the steak frites before sending it to the table with a bright Italian salsa verde. The restaurant’s burger comes on a house-made bun and the chefs are frying house-made corn dogs. A duck confit takes 20 hours to make and shares a plate with lentils, a poached pear, and chive and scallion oil. Check out the patio during warmer weather." - Susan Stapleton
