Poor Qui's Buns: The most standard item on the menu, but executed flawlessly. Tender slabs of pork belly seared on the griddle until crisp, stuffed into a bun with hoisin sauce and pickled cucumbers.
Steven Robbins, bartender at Midnight Cowboy: 'I like the fact that they have beer knowledge. When I want a shot of whiskey and a beer, they execute that well.'
Parkside bartender Brian Rhoads comes here for the patio, great cocktail list, and knowledgable staff.
Drink. Well. bartender Amber Billiard suggests the Moulin Rose (absinthe, maraschino, watermelon, lime).
La Condesa bartender Nate Wales told us that he likes Peche's emphasis on classic cocktails.
'Most of the time I want to try something new so this is a good place for that,' says Contigo bartender Houston Eaves.
The most decadent brunch buffet with their "upscale" barbecue options, made-to-order steak benedicts and enough pastries and sides to fill in any empty spots on your plate.
Their beef garlic sausage and beer cheese are both great; try the combination in kolache form.
The best kolaches of the doughnut shop genre (essentially a pig in a blanket) can be found here.
The James Hetfield: You'll have to nearly unlock your jaw to get your round a bite of this bad boy. Bacon-wrapped meatloaf blasted with "ride the lightning" spicy ketchup.
Spacious cafe with coffees from Cuvee, Intelligentsia, and rotating guest roasters.
Tonkotsu Ramen: You'll likely wait 30 minutes to an hour to try this sublime soup.
