Wishbone Restaurant prides itself on making everything by hand. That means that the pickles are fermented in-house and the bread is baked daily on site, but this restaurant takes the handmade ethos even further than most by raising its own meat and vegetables. As you can imagine, that takes a lot of work, which explains why this restaurant is tiny — it seats a maximum of 32 people. 

Regulars say that if you can snag one of those 32 seats, you’re in for a real treat. The menu changes seasonally and features creative dishes like pork loin with kumquat marmalade, as well as baby artichokes with lemon mayo. The brunch menu is famous for its Benedicts (try the classic benny if it’s your first visit). Pro tip: you’ll definitely want to make a reservation for dinner to ensure you’ll have a seat, and reservations are only taken over the phone.