Guests of The Glass Onion often see fresh food being brought in by local producers, which makes for a true farm-to-table experience and simple, seasonally updated menu. Their crispy chicken leg is confit — not fried — and served with mashed potatoes, greens and sweet pepper relish.

The owner comes from Cuba, so it's no surprise that people come from miles away to get a taste of his creations. A fan favorite, the Fricase de Pollo is made with dry-rubbed chicken, yellow rice and sweet plantains.

The jerk chicken recipe here comes straight from the owners' years living in the Caribbean. It's stuffed with butter and marinated with both wet and dry jerk seasonings.

Classic comfort gets taken to the next level by a place that shares its name with its most-famous dish. With braised chicken and a homemade filling under delicate puff pastry, it might even be better than your grandma's.