Beast

By all accounts, Deborah Bicknese earned her keep before arriving at the critically lauded Beast. She graduated at the top of her class from the Culinary Institute of America in 2000, received her sommelier certification, and honed her kitchen yelling skills at New York restaurants such as Thomas Beisl and Mario Batali’s Otto. At Beast, the well-versed chef pairs Mediterranean-inspired tapas, such as pan-seared scallops and butternut-squash purée, with a carefully curated stock of by-the-bottle red, white, rosé, and sparkling wines. Deborah also puts her stamp on brunch classics, whipping up a housemade granola with dried fruits and crafting french toast with cinnamon batter. Each feast and late night at the bar unfolds under dim lights that cast an intimate glow over exposed brick, taxidermied jackalopes, gargoyles, and the front entrance's curved, medieval-looking doors.