Dining Guide

TruFire

A really hot skillet of creamy charred artichokes with roasted garlic, herbs, and spicy lemon aioli—plus lots of pita bread to sop up the good stuff—made a wonderful beginning for our table. Our he-man ordered the pan-grilled Akaushi flatiron paired with a sweet potato, fresh corn, and bacon hash (it got extra zing from the sriracha butter—enough said). Meanwhile, our dainty diner ordered the naked (well, not quite) avocado with heirloom tomatoes, feta, bacon, red onion, and lemon and a few slices of flatbread. This convivial space is a popular neighborhood gathering spot.