Head to the Bridgeport warehouses, where this stylish, modern tavern—helmed by Executive Chef Kris Delee—feels like a diamond in the rough. Then make your way past the buzzy bar (pouring heady cocktails) to a semi-open kitchen, which is in full view of the decorous dining room featuring wood tables and mid-century seats. The cuisine may be coined as "working-class fine dining," but there is nothing lowbrow about this menu, which unveils a focused but diverse selection of small plates and mains. Japanese barbecue sauce and sesame seeds are the crowning touch to duck wings, while foie gras mousse with celery fronds and brioche is a study in fine flavors and textures. Of course, regulars know to save room for the glistening Alaskan halibut with rye crumbs.
- MICHELIN guide inspectors