BrewRiver Pub, Cincinnati

At BrewRiver Gastro Pub, Cincinnati's brewing heritage and New Orleans' cuisine interweave like the branches of heirloom tomatoes growing in the attached patio, where chef Michael Shields sources the produce and herbs that wind up in his gastropub dishes. Shields spent six years working under Emeril Lagasse before heading to BrewRiver, where he gives every dish—from muffalettas to oyster po' boys—an upscale spin and a beer or wine pairing. The chef recommends a Belgian or pale brew for the the Canal Street mussels, and a brown and dark ale for the house-smoked burger, which comes on a locally made bun dressed with Ohio bleu cheese and Sriracha aioli. The restaurant pays homage to the city through more than its beer and local ingredients, though—the patio offers stunning views of the river, and the Theater Room features a museum-like collection of photos, as well as tributes to Cincinnati's theaters and the artists who filled them.