Three ‘best new restaurants’ that serve local food

Our favorite new American restaurants all have one thing in common, said Andrew Knowlton in BonAppetit.com. They create “simple, satisfying local food—all served with zero pretense.” These three especially caught our fancy.

The Greenhouse Tavern, Cleveland

This downtown gastropub is at “the forefront of the green-restaurant movement”—the rooftop dining area is also a greenhouse. Chef Jonathon Sawyer primarily uses Ohio-sourced ingredients in his “modern, snack-heavy menu.” Standouts include goat cheese tarts with tomato salad; hand-ground beef ­tartare with a cold poached egg; and crispy chicken wings with jalapeño, scallions, and garlic. 2038 E. Fourth St., (216) 443-0511

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Bar Jules, San Francisco

Chef Jessica Boncutter runs this bohemian eatery in the Hayes Valley neighborhood. The chalkboard menu is limited to “fewer than 10 dishes,” and reservations are not taken. Boncutter’s ­simple preparations include a perfectly cooked wood-grilled burger and a hearty lamb stew with preserved lemons. 609 Hayes St., (415) 621-5482

Cakes & Ale, Decatur, Ga.

Just east of downtown Atlanta, this 50-seat neighborhood spot reflects the farm-to-kitchen philosophy of chef Billy Allin and his wife, Kristin. The menu includes such “simple, precise” dishes as braised rabbit grits with saba vinegar; Sicilian-style deep-fried rice balls; and a buttermilk-rhubarb fool. 254 W. Ponce de Leon Ave., (404) 377-7994