Chefs from The Urban Tavern and Patina Restaurant & Bar weighed in with their picks.
The Urban Tavern
Stella’s octopus: If you don’t cook octopus long enough it’ll have great flavor, but be terribly chewy … cook it too long and octopus can turn bland and mushy. At Stella’s, their octopus is served with a little bit of char from the grill, some good olive oil and vinaigrette for acidity and balance. It’s both tender and full of flavor. That’s batting 1,000 percent in my book.
Patina Restaurant & Bar
Banh mi at Naked Onion: Fresh pickled vegetables, luscious pork belly and crusty bread makes for a winning combination.
In their annual State of the Plate issue, Style weekly asked a number of local chefs to name their favorite dishes at local establishments around town. Chefs from The Urban Tavern and Patina Restaurant & Bar, both cooking up unique dishes of their own amid a crowded restaurant market filled with chains, selected some of their picks for inclusion.
Photo: Ash Daniel