Real Food Eatery

Chef Sarah Ginn devised Real Food Eatery's menu, flush with bowls and platters based on seared-to-order proteins. The only added fat is extra-virgin olive oil. Much of the taste comes not from sugar but from caramelizing — whether in the oven or on a grill. The entire menu is gluten-free. It's also real food as in substantive. For a “real plate,” you choose a base (greens or a grain) and a protein (such as chicken thighs, skirt steak, pork shoulder, salmon, or roasted portobello mushroom). You also choose two sides, perhaps quinoa salad, roasted broccoli, or roasted carrot fries.