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When chef Sam Adkins and his wife Aphra opened this spot in 2015, they made headlines for banning tips. (Instead, there’s an 18 percent service charge which gets split evenly between the front and back of the house.) The modern-American restaurant has since earned nods for Sam’s way with vegetables, which he seasons just-right and sources from local farmers. The menu changes daily, though you should always expect a fresh sorbet and ice cream. And if the chicken thigh with “New Bay” seasoning is available, you’d be wise to order it.