Wayward Sons (Closed)
Brandon Hays and Phil Schanbaum (So & So’s, High Fives, Standard Pour, Whippersnapper) take their restaurant game to the next level with this ambitious Greenville Avenue eatery. They're partnered with chef Graham Dodds, who presides over an open kitchen, doing what Dodds does: inventive ideas, local ingredients, and lots of veggies. His creativity is best embodied by a vegetarian "charcuterie" with house-made lentil sausage. There's a smoked lamb brisket, and parsley root gnocchi with mushrooms and artichokes.