Duo

Embracing a farm-to-table philosophy, this Highland restaurant serves seasonal New American cuisine in an industrial-chic space. Beneath exposed ceiling ducts, the dining room contains brick walls, dark wood furniture, and a collection of old window frames hung from the ceiling, creating a makeshift room divider. The brunch menu lists dishes like cider-glazed pork Benedict with whole-grain mustard cream sauce, while dinner options might include a hand-cut New York steak with Yukon gold potato and kohlrabi gratin. For dessert, James Beard Award nominee Yasmin Lozada-Hissom crafts such specialties as sticky toffee pudding with fresh whipped cream and toasted pecans.