In Botanical Heights, Nick Bognar focuses on Southeast Asian cuisine and expands the popular omakase dinners that brought him local acclaim (and a spot on the James Beard semifinalist list for Rising Star Chef of the Year) at Nippon Tei.
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Restaurateur Ben Poremba’s hip corner bodega features prepared foods, dips and spreads from his four restaurants, coffee and tea (plus an espresso/chai counter), a curated selection of alcohol, small gifts, and even cigars.
The sister restaurant to Thirteen Fifty-Six Public House (formerly the Big Bear Grill) offers a wide range of bar and gastropub fare, including pork “wings,” a giant charcuterie-topped pretzel, and pizzas with a worthy cauliflower crust option.
The second installation of Frank & Eva Imo’s SoCo barbecue joint is a big, beautiful barn that introduces West County to the pizza scion’s barbecue prowess, including the Mangia Bene sandwich.
Editor’s note: Smokee Mo’s opening has been delayed until mid-July.
Extra Brut (the city’s first bubbles-only bar) begat this broader-based speakeasy-style cocktail-focused concept. It combines reasonably priced craft cocktails and bar snacks, plus the even cheaper Bemmy (a shot of house whiskey and a can of Stag beer for $5).
