The first restaurant in Jon Shook and Vinny Dotolo’s mini empire is the opposite of plant-based. The decorations are minimal and the menu is stocked with meat—think roasted pork belly, brined pork chop, grilled branzino, deep-fried pig tail, and flatiron steak. The duo received a James Beard Award for their work at the restaurant in 2016, and the dishes will not disappoint. Try the melted P’tit Basque cheese, pig’s ears with chile, or biscuits with foie gras and sausage gravy. Don’t ask for substitutions, as the chefs have a pretty strict policy against changes and modifications to their creations.