ylkim30

Try their Palladin bread. Very good, and not as intense and dense as their dark, whole grain breads.

Super Taco is great. Their tortas are fantastic...can't go wrong with either the carnitas or lengua. The Michoacana sandwich includes sausage with the carnitas. Fab.

Just a warning, they have gringo versions of some of their items (flour tortilla, yawn). I don't channel my inner-gringo when I come here...you shouldn't either. That's what Chipotle is for.

The Hung Lay curry is seriously good. 

I definitely don't want to disparage Fiola, or even suggest regular Table is better than regular Fiola (I'm not in a position to say, not having tried either's regular menus). I just think Fiola kind of mailed it in for Restaurant Week. For $35, I think I got my money's worth. If I had paid normal Fiola prices, though...

I went there yesterday for Restaurant Week. It was surprisingly good, and the chef clearly put a lot of effort and thought into the Restaurant Week menu. The tilefish I ordered was a little heavy on the salt, but it was cooked perfectly. The mussels on toast with curried aioli was really delicious. This meal totally blew away my RW meal at Fiola. If he's putting this much effort into RW, I'm sure the regular menu must be strong as well.

I also think calling Osteria Morini a "chain" to be a reach. There's only three of them, and they're overseen by Michael White's restaurant group. Sure, it's techically a "chain," but it's more DBGB than Cheesecake Factory.

The sweet tea at Bojangles is pretty awesome. They actually use real tea..go figure. Nothing better to wash down a chicken biscuit, ( I do prefer Popeye's fried chicken...maybe just because I had more access to Popeye's in college than Bojangles).

Will is an extremely talented chef. I haven't been to Pizzeria Orso, but he catered a Christmas party and the food was consistently delicious and inventive. His "PB&J" -- chicken liver mousse with a red wine reduction, was killer.