Bonhomie
Chef-owner Philip Speer made a name for himself and collected a slew of James Beard semifinalist nods while working for the Uchi restaurant group. But the pastry chef and culinary director decided to step away from Japanese food when he opened his first restaurant. He calls Bonhomie a mash-up of a French bistro and a Waffle House, and nothing communicates that concept better than a selection of
pomme rösti, fancy hash browns made of two types of potatoes woven together like a nest. The crunchy and starchy beauties come with a variety of co-stars, from the high-minded caviar and crème fraîche to the comforting bacon and eggs. Other highlights include bistro classics like a perfect roasted chicken and a gooey cheeseburger that would make any short-order cook smile.
