Time: 9 p.m.
Dish: The plate of pig’s ear nachos was among the featured ‘bar bites’ prepared by chef Manzke in addition to a four-course $75 prix fixe menu. “They said to make bar food,” Manzke explained with a grin when my dining companion asked how he came up with nachos. Sure, why not? Chewy, gooey strips of fried pig’s ear joined pickled red chiles, salsa verde, and a 63-degree egg atop a pile of crispy, thin tortilla chips. Best. Nachos. Ever. And yes, I’ve been to Hooters.