Roxanne

Roxanne runs on one point of view, and it shows in every corner of the room — plastic lemons nailed to the wall, a dessert menu with a cheeseburger on it, the kind of decor that reads as a dare rather than a theme. The bigger space hasn't softened that DIY edge. It's still weird on purpose, and most of the time the weirdness pays off.

The kitchen's best moves are the ones that sound wrong on paper: a green salad built from Pepto-pink chicories, a raw cheesesteak on rye buried under house-made American whiz. Both land as genuinely smart cooking dressed up as a joke. Not everything clears that bar — tater tots paired with mandarin orange and panna cotta feel like avant-garde for its own sake, and the much-discussed burger is salty enough to fight you. But the ratio of hits to misses stays lopsided in the kitchen's favor, and the expanded a la carte option next to the tasting menu means a rough dish doesn't sink the meal.

Service keeps pace with the ambition, which isn't a given at places this committed to bit. Michelin selected it in 2025. The recognition is confirmation, not the reason to go. Go for the cheesesteak.