New American Restaurant

Quaintrelle, inhabiting a space that used to house a macaroni & cheese joint, couldn’t be more different than its predecessor: the vegetable-forward fare here is an homage to the power of well-prepared produce. Vegetables and salads are given prime billing, with plates like fried young squash with blossoms, and Little Gem lettuces dolloped with carrot creme. Even when paired with meat or fish, the green stuff still shines: broccoli and wasabi top beef carpaccio, while cucumbers and pistachios liven grilled squid. Photos of harvest scenes from the farm where the restaurant sources its edibles further the farm-to-table theme.

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