Foodies flock to the handsome, Chi-town-feeling bar for terrific Manhattans -- and even better seasonal fare. Southwark's menu changes regularly. Past favorite dishes have included a poached Bosc pear with a melted core of fontina cheese and duck confit; homemade capellini with poached egg and mushrooms; and dark, buttery, roasted-to-order half chicken with herb stuffing and maple butter. Owners Sheri and Kip Waide are the chef and barkeep, respectively. Don't skip the herb Parmesan bread served with compound butter: It's one of Sheri's specialties. Small-maker wines are reasonably priced and uniformly delicious. Sunday brunch is gaining a following.
- © Frommer's 2013
- Highly Recommended 2010