"In Japan they don't call it Japanese food, they just call it food." -- Children's Hospital Quote
A&S's shrimp and grits is as close to an IPR as you can get.
Their house-made charcuterie platters are awesome, especially w/ the grilled bread.
Desserts are different, and really good.
David (WildBoar's Kitchen)
Our charcuterie is real good. Got a couple hog legs hanging since last year. Some chorizos, pepperone, coppas, lomo, guanciale. A fair amount of duck rillette, pork pates.
We're closed for renovations right now, reopening on the 19th with a new menu. Our dishes change fairly often based on whats good from the farmers we're working with. The round I'm looking forward to a braised short rib served with a split marrow bone. A confit duck cassoulet w/ toulouse sausage, and a sunny side up duck egg w/ a pig head croquette.