Bar Futo

"Chef Ian Driscoll of Bar Futo in Portland, Maine, wanted to add a frozen dessert to his menu, but, without a pastry chef, didn’t have time to make ice cream every day. 'So most of the kakigori is made by the whole team, making the syrups, crumbles, and creams,' he says. 'It’s pretty standard pastry work that we can execute and it’s just really fun. You can make anything — any flavor profile you want.' Driscoll especially enjoys making kakigori inspired by nostalgic desserts, like blueberry cobbler. Riffing on the popular Maine combination of blueberries and sweet corn, this seasonal kakigori featured sweet corn shaved ice and wild blueberry compote, finished with an oat crumble for a cobbler-like crunch." - Amelia Schwartz

"Bar Futo doesn’t take itself too seriously. There’s a secret chicken menu and they serve up a Big Mac skewer to nod to the fact that their space used to be a former Five Guys. Generally, though, they do a lot of cooking over Japanese binchotan, whether it’s all kinds of skewers or small plates like charred shishitos with horseradish ranch. Go for one of their highballs from their short cocktail menu and learn about the Toki machine that serves up Suntory whiskey with superpowered carbonated soda. The place works for groups when you want to have a light dinner after dropping a ton of cash on seafood, or for a low-key date. Despite the fact that this space was once probably covered in peanut shells, now it's filled with cozy two tops and two different bar areas." - Alana Dao

"Go to Bar Futo downtown for the stellar bar program, stay for the yakitori-focused dinner of small plates and skewers like crispy eggplant in garlic miso and succulent gochujang pork belly. Sip a crisp highball, an expressive cocktail like Middle Child — featuring a blend of mezcal, shochu, sesame, chile oil, cucumber, and lime — or venture into the tea and other non-alcoholic drink menus gems like the Black and Mild, a fruity take on smoky lapsang souchong. Elsewhere in the city, chef Jordan Rubin and team win fans with sushi at Mr. Tuna and Thai fried chicken at Crispy Gai." - Stasia Brewczynski

"Bar Futo in Portand's Old Port as a 'Japanese pub-style restaurant.' With its extensive list of sake, Japanese whisky, and hand-crafted cocktails, it specializes in binchotan charcoal grilled skewers and small plates of delicious vegetable dishes." - Dobrina Zhekova

"Known for crispy tofu in dashi, fun grilled skewers, and Japanese shaved ice with wild toppings." - Erika Adams