At this new Belltown gastropub, chefs Brian McCracken and Dana Tough’s seasonal, sensational small plates all have an element of surprise, like pork belly sliders with orange marmalade. Bar manager David Nelson makes his own tinctures and bitters for cocktails like the Kentucky Tuxedo, which mixes bourbon, sherry, orange bitters and lavender syrup. We loved: Crispy chile-glazed drumettes of chicken confit. 113 Blanchard St.; 206-728-6706. Written by Providence Cicero"