Review excerpt: RyuGin 2.0 represents a major upgrade. At last, chef Yamamoto has a setting worthy of his culinary status, and of the well-heeled clientele who will favor this more salubrious and central location.

Review excerpt: At both lunch and dinner, wild food remains front and center on the menu at Lature. The chef's signature starter is a delicate savory macaron made with the blood of the same Yezo sika deer he serves as a main course.

Review excerpt: Wana Tedome doesn’t mess with any ordinary meat. “Deer, not cow. Boar, not pig,” the illuminated street-level sign outside proclaims in Japanese. “Grilled venison, grilled boar and grilled pheasant.”

Review excerpt: A Peu Pres has a whimsical easygoing charm. And chef Mizuho Takemura’s take on French food is wholesome, without fanfare or drama.

Reivew excerpt: Ibrew’s craft beer pub has only been open there for a year, but its no-frills, low-budget approach makes it a perfect fit for commuters.

Notice: Event and location information is subject to change.