Yes, it's been open for a few years now, but intimate little Battersby still feels like a brand-new restaurant. Courtesy of Co-chefs Joseph Ogrodnek and Walker Stern, this kitchen may be wee in size, but their heartwarming breads crafted in-house and ingredients that spin with the season reflect the owners' ambitious, talented and forever grounded cooking style. A meal chosen from their à la carte menu may commence with an endive salad perked up by cured tuna mojama, candied walnuts and a generous shaving of aged cheddar. Then dive in to heartier portions of roasted Berkshire pork enriched with summer succotash, pickled chilies and delicious jus. House-made ice creams, like peach studded with bits of fresh fruit, are a perfect parting gift.
- MICHELIN guide inspectors