Leave your hang-ups at the hotel – this is punk-rock dining – and get to know what's good at this unsigned indoor-outdoor patio dive nuanced with graffitied-up walls and ethereal electronica. No reservations, so line up early, and chow down on a Maine lobster roll (drawn butter, tomalley mayo), shoyu ramen (farm egg) or many other innovative executions of fusion excellence.
Do they keep odd hours? Is seating difficult to come by? Does it take forever to get your grub because the chefs are too busy fielding industry complaints from a room full of sous chefs and servers? The answer, of course, is yes. It's hidden within So Ba Vietnamese restaurant and everything – including the cocktails – changes daily.
