Every time we visit the Grocery, we leave full and happy. Kevin Johnson and crew continue to lead the locavore movement on Upper King, and rightly so. The ever-changing menu includes an array of small and large plates, making it easier for groups to sample and share a variety of good eats. We’ve seen whole roasted fish, big, dry-aged porterhouse steaks, and enormous servings of pilau, but the “Plates” are ample size, too. The huge, wood-burning oven adds a touch of smoke to beef cheeks and squid, but we can’t seem to stop thinking about the wood-roasted carrots with crumbles of pistachio, table while you elbow your way in for some shucking and sucking. There’s no other experience like it. No place. No where. —Stephanie Barna
Dish (Winter 2014)
A changing, seasonal menu with Mediterranean and Southern influences. Craft beer on tap, housemade charcuterie, a wood-burning oven, and a familial atmosphere.
Features: Sunday Brunch, Saturday Brunch, Dinner, Top 50
Hours: D, Tues.-Sat. Weekend Brunch.