Bonhomie

Chef-owner Philip Speer made a name for himself and collected a slew of James Beard semi-finalist nods while working for the Uchi restaurant group. But the pastry chef and former culinary director for Uchi 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 displays that idea better than a selection of pomme rosti, fancy hashbrowns made of two types of potatoes woven together like a nest. The various crunchy and starchy beauties carry a host of ingredients, from the high-minded caviar and creme fraiche to the comforting bacon and eggs. Other highlights include bistro classics like a perfect roasted chicken and a greasy and gooey cheeseburger that would make any short-order cook smile.