Lola and B Spot. There are a couple of cross over items, including the amazing Beef Cheek Pierogie (which I had at Lola earlier this year) which marries rich shredded beef, pastry-like pierogie, red wine infused mushrooms and a dollop of zingy horseradish.
Beef Cheek Pierogie
Our server was fantastic and knowledgeable about the menu. When I asked which dishes were locally sourced, she steered me to the Mixed Greens Salad from Greg Willerer's Urban Farm (locavores - click that Willerer link & learn more about him) and the Braised Beef Short Ribs from Gunthorp Farms in Indiana.
Mixed Greens Salad
Braised Short Ribs
My favorite item ended up being the side serving of Fried Brussels Sprouts. I'm not quite sure how I've gone from eschewing sprouts a year ago, to LOVING them today (when prepared correctly.) Even better, I scored how they are prepared and list the steps after the jump.
Fried Brussels Sprouts
To make Roast's Fried Brussels Sprouts, quarter the sprouts and fry them in beef lard... (yes, beef lard - just get over it!) Toss the fried sprouts with fried capers, chopped walnuts, red wine vinegar, diced anchovy, honey and lemon juice. (Making mental note to order a Fry Baby and attempt this at home.)