Pub & Kitchen

As the casual-dining trend soldiers on—sorry, lovers of servers who call you “sir” instead of “dude”—more places are dubbing themselves “gastropubs,” a dorky term for a joint serving elevated pub grub. But no one’s elevating it more than chef Jonathan “Johnny Mac” Adams, who alternates hearty renditions of classic alcohol-absorbing fare (see: pulled pork sandwich, Windsor burger) with epicurean stuff (see: a special dinner devoted to Craig Claiborne’s classic New York Times Cookbook). Hate the word, love the food.