At BYO Burger, it's advisable to don a yellow hard hat before ordering your juicy patty and bun?there's construction work to be done. That's because BYO's burgers are custom-built out of dozens of meat, bun, cheese, sauce, and topping options, yielding more than 400,000 possible combinations. Get creative enough with your recipe, and your burger could even enter the Burger Hall of Fame. For the less DIY-inclined, the menu also has a selection of signature burgers, sandwiches, and hot dogs that only require demolition.
Chef Dennis Lewis of Ursula's Wine Bar & Cafe draws from his cornucopia of seasonal produce, sourced from local farmers, to craft his monthly changing menu. It’s a menu that has earned OpenTable Diners' Choice Awards for "Best Food" and "Best Overall" experience. In the kitchen, Chef Lewis chops greens from local producers, including Twin Pine Farm, Grandmas Bakery, and Pine Tree Apple Orchard, to toss with blueberry-balsamic vinaigrettes and curried, creamy coconut dressings. His monthly updated menu has included appetizers such as goat-cheese gratin with sun-dried tomatoes and spicy red-pepper hummus with warm flatbread. The kitchen team also prepares entrees that are seasonally inspired, like reindeer lawn ornaments and air-conditioner window decorations. An example of this seasonal food is the pork loin rubbed with ancho-chipotle chili and served with pumpkin mashed potatoes and bacon brown butter. The dining area accommodates 39 guests, meaning there are more than three times as many varieties of domestic and imported wines—150 to be exact—as there are guests at any given time. There’s also an outdoor patio, where wine flights can be sipped while plane flights sip the sky overhead.
Ben Pratt is a student of balance. As the award-winning chef at Ingredients Cafe, he sources local and sustainable ingredients to please the palate with elegantly blended flavors. Lamb sliders feature a dressing of lemon, garlic, and saffron. Local grass-fed New York strip is served with a red wine steak sauce. And he dunks saut?ed chicken and sun dried tomatoes into a lemon caper sauce. The kitchen doesn?t stop at dinner; housemade ice cream and cakes finish off meals on a sweet note. With intimate knowledge of each flavorful bite on the menu, Chef Ben also curates a list of wines from the Americas, Europe, and Australia.