Entrepreneur Ted Turner has staked a claim on West End with this eatery designed to replicate an authentic Montana bar and grill. This qualifies as a—shudder—chain, but its quality design, warm ambience and commitment to fresh food distinguish it from its corporate brethren. The core of the menu—bison or beef burgers and boneless chicken breasts done 20 different ways—remains the same at lunch and dinner. (Bison is lower in fat, calories and cholesterol than beef, and the flavor is meatier and gamier.) There is no freezer in the kitchen, which means that everything is fresh and the meat is ground daily on the premises. Daily-changing blue plate specials present hearty versions of all-American classics, and steakhouse offerings include bison prime rib and a 9-ounce filet of beef. Entirely nonsmoking.
Corned beef on rye. Whitefish. Latkes. Knishes. Chopped liver. Noodle pudding. Food just like mama used to make, if your mama was Mrs. Lowenstein, or Mrs. Seinfeld. Noshville isn’t just a clever play on words—“nosh” is Yiddish for “eat”—it’s a genuine New York-style delicatessen featuring 6-inch-high sandwiches and classic Jewish comfort food in a casual, cosmopolitan diner setup. Two locations.
A casual, come-as-you-are kind of place, Jackson’s pulls a youngish crowd attracted to its comfortable outdoor seating corral, moderately priced food, small but well-selected wine list, boutique beers and fancy cocktails. The extensive menu offers something for everyone: salads, pastas, burgers, spinach wraps, paninis and bistro dinner plates such as chipotle pork chops and steak frites. Signature appetizers include superb fried green tomatoes, andouille pups and buffalo feathers (pulled white chicken meat flash-fried in hot sauce).