From Our Editors
Metro Tapas Bar & Lounge executive chef Lee Knoeppel packs his small plates with contemporary takes on cuisines from around the world. For the deconstructed french onion soup, he drizzles brioche bread squares in melted gruyere and onion demi-glace. Chicken satay and BBQ pork buns bespeak an Asian influence, and American classics such as mac 'n' cheese keep things down-home. Bartender Carlos Santamaria also whips up seasonal cocktails to enhance enjoyment of the outside deck or to encourage uninhibited conversation with the eatery's five high-definition TVs.