From Our Editors
TR Fire Grill's menu embodies the farm-to-table philosophy. Produce travels a maximum of 200 miles to reach the kitchen, where chefs pair their smashed potatoes and apple-cider coleslaw with bacon-wrapped meatloaf or smokehouse barbecue. For less meaty options, the chefs grill quinoa-and-black-bean burgers and assemble specialty salads. They add even more farm-to-table flavor with weekend brunch and regularly changing dinner specials. Any of these options can pair with specialty cocktails, wine, or craft beer from across the country.