It shares space with sib Red Apron, a butcher shop and gourmet boutique, but The Partisan wins votes for its gastropub grub and hip vibe. It's tall, dark and handsome: picture industrial-height ceilings with exposed air ducts and a moody-broody color scheme. Beer is big here, with more than 20 on draft and arranged by flavor profile (tart/funky and fruit/spice are just two). At lunch, pick a meat (turkey breast, porchetta or beef döner), then take your tigelle or flatbread and smoosh it all together. At night, the menu steers offbeat and may include crawfish hushpuppies, beer-brined rotisserie duck or smoked pork with mescal-baked beans. Charcuterie is also creative, unveiling absinthe-lime rillettes and negroni-inspired Campari-rosemary salami. - MICHELIN guide inspectors