Jimmy’s No. 43
Its subterranean location, old, woody charm, and antlers decorating the walls make this feel more like an old Bavarian hunting lodge than an ambitious farm-to-table gastro pub. Jimmy’s strikes that just-right balance of not taking itself too seriously yet being serious about what it does.
The bar serves 12 great Euro and American brews on tap and a motivated menu of let-the-ingredients-shine dishes like Manilla clams steamed in chamomile and Gavi vino with strips of smoked prosciutto adding a salty kick or heirloom pork chops with the odd-ball choice of purslane – a sour-ish succulent that some might call a weed, others a delicious green.