Wild Game Platter, Tender Steak & Seafood

This really might be the only game in town served like this. Tender prides itself on its game-meat offering, which is all humanely raised and responsibly sourced. Dig into fantastically tender and flavorful Nilgai antelope osso buco, Axis venison medallion and wild boar loin with farro, fig chutney and a hearty huckleberry demi-sauce.

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It Takes Balls

It Takes Balls

By Xania V. Woodman

Some say it takes balls to drink absinthe. Cosmopolitan property mixologist and Vesper bar general manager Chris Hopkins can work with that. He uses water, simple syrup and Vieux Carré Absinthe Supérieure by Philadelphia Distilling to make large absinthe ice spheres for his bar. Sound like a risk? Hopkins has few guiding principles for his cocktail-creation process, but the best rule of all: “Don’t be afraid to try something new. For every great drink I’ve made, there were five failures.” Points for honesty.