Middleman

"Easygoing atmosphere sets the home-away-from-home tone at this East Colfax favorite, but its undercurrent of eccentricity keeps regulars on their toes. That goes for both drinks like the My Scoville Romance — featuring chile-infused mezcal, activated charcoal, and tamarind-glitter simple — and the food courtesy of Misfit Snackbar, which might serve up Jamaican-inspired curried beef ravioli with jerk-seasoned marinara one day, fried bologna sandwiches with fried-egg aioli and bread-and-butter relish the next." - Ruth Tobias

"Served from a small window attached to a barely closet-sized kitchen in the corner of a City Park cocktail bar, Misfit Snackbar has quickly become an all-day hub for its almost psychedelic interpretations of dishes from across the globe. The menu is constantly changing, with plates like hamachi crudo being revamped with sweet pea and lemon curd, pickled fresnos, soy pickled ramps, and pistachio crumble. It only gets wilder from there - both in terms of titles and ingredients - with items like the ham wallet, lollipopped chicken, and the My F*cking Burger all displaying the same kind of subtle trippiness (and deliciousness)." - Colin Wrenn

"It’s fairly easy to stock a home bar. It’s not so easy to replicate the ultimate bar food. Good thing no one has to — all they have to do is check out the menu at Misfit Snackbar, located inside Middleman on East Colfax; call 201-679-7079 to place an order; and come home with the works — maybe the chips and dip du jour and cherry-glazed pork ribs with spaetzle one night, butternut-squash tamales and shepherd’s pie–inspired croquettes the next. Chef Bo Porytko has also launched a side project, Dill & Dough, to sell take-and-bake pierogi and pelmeni. Takeout 4 p.m.–10 p.m. Wednesday-Saturday, 10 a.m.–3 p.m. Sunday" - Eater Staff

"From his days at the much-missed Rebel Restaurant to the present, chef Bo Porytko has built a cult following on his talent for transforming the familiar into the fanciful, reimagining poutine with tripe or turning tamales into terrines. His double cheeseburger, by contrast, is an earnest homage to the diner standard — and it’s a whopper, from the meltingly caramelized onions to the paper-thin pickle chips to the satisfying bits of char on both meat and bun." - Camila Navarrette, Josie Sexton, Paul Albani-Burgio, Ruth Tobias

"From his days at the much-missed Rebel Restaurant to the present, chef Bo Porytko has built a cult following on his talent for transforming the familiar into the fanciful, reimagining poutine with tripe or turning tamales into terrines. His double cheeseburger, by contrast, is an earnest homage to the diner standard — and it’s a whopper, from the meltingly caramelized onions to the paper-thin pickle chips to the satisfying bits of char on both meat and bun." - Camila Navarrette, Josie Sexton, Paul Albani-Burgio, Ruth Tobias