Tryg's

Tryg’s is all cool stone and soaring ceilings, and looks something like a combination airport-ski chalet. The cooking, though, is old-fashioned in the best way: Grandma’s favorite classics, like onion soup and meatloaf, are prepared the way we like them now, made out of first-quality raw materials sourced from local farms. New-fashioned classics, like panko-crusted calamari, are light as clouds. Order the Brussels sprouts, which are blanched, caramelized with shallots and garlic, finished with blue cheese, and generally transformed into the Midwestern version of French lardons. In addition to the rock-solid dinner, Tryg’s puts out a first-rate brunch on both Saturdays and Sundays: With all the parking, wheelchair accessibility, home-baked pastries, and phenomenal chicken hash, it’s got to be the best big family celebration brunch destination in the whole southwest metro.