Bourrée

"This lowdown cousin to the swankier Boucherie is all about innovative wings and fresh fruit daiquiris, in a casual storefront with plenty of outside picnicking space. Bourrée’s bigger-than-average wing offerings defy convention: Sweet mango and barbecue kimchee are two must-tries, six to an order. Ask about the daily daiquiris and be thrilled if it’s gin and tonic, but they’re all good." - Beth D'Addono, Clair Lorell

"A New Orleans spot that receives deliveries of Dong Phuong king cakes for purchase." - Clair Lorell

"Bourrée, the sister restaurant of Boucherie, does daiquiris right — made fresh daily with seasonal ingredients. There’s always a special, but the frozen gin and tonic is usually on the menu, an upgrade to the traditional G&T that is pure brilliance. Transform your next family meal with some to go — they’re available from 12 ounces to a full gallon of goodness." - Beth D'Addono, Clair Lorell

"Boucherie’s casual spinoff Bourree is putting its large outdoor dining area to good use the weekend before Halloween, throwing a family-oriented BOO-ree BBQ Bash on Saturday, October 22. Catch music, a kids costume contest, pumpkin crafts, and more (tickets for kids are $15 and include one pumpkin for decorating and balloons. The restaurant is also hosting a coat drive during the event, which takes place from noon to 3 p.m." - Clair Lorell

"Grilling a Caesar salad is sheer brilliance, a novel way to give the ubiquitous dish a new spin. Culinary lore has it first created in 1924 in Tijuana, Mexico, by Italian-Mexican-American restaurateur Caesar Cardini. When it migrated to menus in the U.S., the piquant toss of romaine in olive oil, Dijon, garlic, Parmesan, anchovy, and lemon was an eye-opening addition to any meal. Good on Uptown brasserie Boucherie for breathing new life into the classic with grilled hearts of romaine and a hint of sweet basil in its croutons." - Beth D'Addono, Clair Lorell