If this category confuses you, dear reader, then get thee over to Feast for a clear demonstration of what "modern" food is all about. Chef Doug Levy prepares familiar dishes in unique and tasty ways, and he uses unusual ingredients. For example, in the Feast grilled cheese, the cheese—in this case, halloumi—is seared, and grilled veggies are added. His succotash substitutes soybeans for limas. The red-potato salad has Marcona almonds, black garlic, speck and arugula. Levy uses confit of rabbit in his "lazy lasagna." He might roast the strawberries for dessert. The menu changes monthly (a very modern idea). Include one of the deepest wine lists in town, and it all adds up to modern cuisine.
3025 N. Campbell Ave.
135 S. Sixth Ave.