Second Bar + Kitchen
Things continue to add up nicely at this busy downtown intersection, where a thoughtful beverage director pulls both wine and Texas brews straight from the tap and the food takes cues from all over the globe. The menu, with a couple of new choices, still retains the superlative burger, and we can’t get enough of the creamy-centered, crisp-jacketed pommes frites perfumed with truffles. Smoked-salmon rillettes, a creamy concoction of salmon under a blanket of dill and greens, keep to the Gallic theme, while perfect seared salmon over fried rice studded with pork belly and slivers of Fresno chiles shows Asian influence. Detouring to Italy is the crispy-thin pizza bianco, with nary a tomato but a dusting of Grana Padano and a shower of arugula. And the kitchen excels when it channels the American West Coast, as with a vibrant salad of fresh kale, grapes, quinoa, and colossal grilled shrimp.
Cuisine: New American