Rooster & the Till

Rooster & the Till built its name on a simple bet: global ingredients and technique, deployed without the usual marketing haze around them. The kitchen backs it up. Foie gras gets paired with a pear-cashew take on Nutella, and the romano beans, cooked with Iberico ham XO sauce and a grapefruit kosho foam, are the kind of vegetable dish that makes a table stop talking. This is food built for sharing, and it rewards ordering wide.

The cocktail list matches the kitchen's ambition instead of trailing behind it. A piña colada gets reworked with miso caramel; a rum and passion fruit drink reads simple and lands more complex than that. Neither feels like an afterthought bolted onto a food menu.

The recognition has been consistent rather than a one-time fluke — back-to-back Bib Gourmands from Michelin, a Beard semifinalist nod for the chef, a spot on a national list of restaurants worth traveling for. None of that is the reason to go. The reason is a kitchen in Old Seminole Heights taking a tired restaurant cliché and actually making good on it, plate after plate.