This week Ian McNulty digs into Coquette's strawberries and cream, Vegas Tapas' Moorish pork, and Baie Rouge's brie fries, of which he notes: "The cheese is whipped into something like a fondue with a velvety texture and golden, buttery flavor. It oozes over the crisp fries, though you'll likely find yourself dredging anything else within reach through the bowl by the end." [Advocate]
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