The end of the year approaches, and we find ourselves with a folder full of places that we intended to evaluate (and we may get to some of these next year).For now, here are capsule reviews (no star ratings yet) of places that caught our collective eye. They are inclusive one-biters, generally inexpensive — if one tastes bad, you're already on to the next toothpick.The alluring spaghetti with duck Bolognese and duck egg was unbearably salty; the veggie casserole served in a hollowed butternut squash was a dense mass of starch and cinnamon spicing.An item called "Piggie by the pound" is essentially carnitas seared on the flat top and served with brioche, slaw and barbecue sauce.Playing off the Nashville hot chicken sandwich trend, the kitchen fries up a boneless piece of chicken to a magnificent crunch, shingles it with dried chilies and serves it alongside pickled limes.Oil colored an evil fiery red pools atop the naan that sits underneath.
Excellent beer list, indifferent servers (small sample size, albeit), but that almost comes with the Division Street territory.
Surprisingly, it sort of translates well — samosas instead of quesadillas, buttered paneer and paratha instead of artichoke dip and chips.
Garlic knots everywhere else become garlic naan here, blistered and chewy and crisp, with a measured hit of garlic.
A dish called gobi Manchurian is essentially General Tso's cauliflower, sauced and battered and the type of mindless bar food that disappears in a blink.
But it's the India hot chicken that's most relevant in our times.