Dunsmoor

Chef Brian Dunsmoor cooks American food the way it used to be made—over live fire, with patience and restraint.

The dining room smells like oak smoke and browned butter long before the first plate lands. Dunsmoor's menu leans into frontier-era American cooking, all hearth-roasted meats and biscuits pulled straight from the coals, but nothing here feels like costume or gimmick—it's technique-forward and deeply seasoned. Come hungry, order the prime rib, and don't skip the cornbread.

Best for: A hearth-driven night out for serious carnivores who appreciate old-world technique