We don’t know who named the Wow Board at Annie Gunn’s – the staff or the customers presented with a plank piled high with house-made charcuterie, rich cheeses and pickled vegetables, seasonal chutney and ubiquitous Irish soda bread. The dozen or so offerings change daily according to chef Lou Rook III and butcher Andrew Jennrich’s whim, from blood sausage terrine to dry-aged Kobe-style beef. Don’t pester your server for details. You’ll ruin a wow-worthy surprise.
This article appears in July 2016.