(Clockwise from top left): Brian Sirhal, pictured, and partner Tim Spinner’s Taqueria Feliz appeals to Philly’s younger set; nachos and other bar eats reign at Rosa Mexicano’s Cantina Bar; F3 in Sausalito serves fast fare with French flair; salumi from Bonanno Brothers Pizzeria, Denver; chef Todd Erickson caters to locals at Huahua’s Taqueria, Miami Beach; communal tables and a rustic Austrian menu at NYC’s Edi & the Wolf.
White tablecloths create a reputation, but burgers and beers pay the mortgage and college tuition. That’s the oversimplified take on the wave of prominent chefs and owners breaking away from fine dining in favor of more relaxed, less refined spinoffs. That, and the fact that more restaurant guests crave high-quality food without the high price tag and formality. The result has been an outpouring of inspired concepts. Typical of today’s enthusiasm for casual dining is Frank ...
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