Swoon Kitchenbar

Jeff and Nina Bachinsky Gimmel opened Swoon in 2004 inside a 19th-century building on Warren Street, and the restaurant has run on the same premise since: the menu gets printed each morning based on what local farms and purveyors deliver that day. Jeff trained at Johnson & Wales, apprenticed under chef Roger Vergé in the south of France before running the kitchen at Michael's in Manhattan; Nina came up through pastry stations at Le Bernardin, Union Square Cafe, and the Peninsula Hotel. In 2012, the James Beard Foundation named Jeff a semifinalist for Best Chef: Northeast.

Because the kitchen builds around whatever showed up that morning, the menu shifts by the week: spring risotto loaded with whatever vegetables came in, duck breast with house-made preparations, roasted beet salads, house-cured dishes that change with what's available, and rotating specials.