No longer will you see chef Todd English tending the wood-fire brick oven here -- these days he's too busy watching over his many restaurants in New York and elsewhere. But don't worry, English's recipes are in good hands. Witness smart signature offerings such as the house Caesar, with anchovy-caper dressing and jumbo lump crab, or a number of wood-grilled fish and meat dishes. Crowded seating, noise, long lines, and abrupt service only add to the excitement. If you can't secure a reservation, come early or late or be prepared for an extended wait.
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