Named after a Shel Silverstein poem Chef Jason Vincent used to read to his daughter, Giant is a huge success. It’s packed every night with people seeking a one-bite umami bomb of deep-fried sea urchin packed with sweetened condensed milk, tamari and butter. Though Vincent is a top talent, he’s eschewed fine dining in favor of turning out mostly simple classics like buttermilk-marinated crisp onion rings and smoked ribs lacquered with the perfect finger-licking lustrous sauce.
Special Dishes: Super Uni Shooter, Pecan-Smoked Baby Back Ribs
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