'This self-billed “barstaurant” feels like an upscale version of your coolest friend’s rec room with tiled floors, lighted signs, barstools aplenty, and a pinball machine.

While there are plenty of options for veg-loving friends, the point of the experience is to immerse yourself in fancifully indulgent meat preparations, preferably to the tune of live music on Sunday nights.

Favourite dishes: Pair a diverse selection of wines on tap (hailing from Chile, Greece, California, and the Finger Lakes) with the aforementioned meat dishes. Cashews are cooked in duck fat, the FG&J sandwich is made with foie gras and Rainier cherry jam, and their famous bone marrow and brisket burger is topped with gooey Tarentaise cheese. Best of all? The “flying pig,” a flight of four bacons, natch: lamb, jowl, applewood, and maple-smoked.'