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  • I could rave on and on about fnb, but that'd just be repetitive given what everyone else here has said. So instead, I'd rather just give you my TOP 5 TIPS for a LEGENDARY FNB EXPERIENCE 1. Call ahead. Atleast a week, because the days of popping in are long gone. My impression is that if you're willing to take the old people slots (REALLY early, like 5pm) or the raver slots (the latest seating), you're good to go. But that sweet spot 7pm seating? You can't call early enough. 2. Relinquish control of your drink choices. FnB has one of the most talented mixologists in town- his cocktails are made of unicorn dust and leprachan DNA. Relay your tastes and something magical will appear before you, whether its a cocktail or wine perfectly suited to you. 3. Don't overthink the menu. Its divided into four "parts" which loosely translate to "starters, more starters, possible side dishes but could also be starters, and entrees". Don't try to outsmart the menu, like some guests of mine have, just pick a few starters, an entree and a few sides for the table. There is literally nothing on menu that could be bad, so share everything. 4. FnB vegetables contain opiates. This is not scientific, but purely observational, because FnB has over the past year made me love fava beans, spaghetti squash, and rutabagas, none of which I have ever been gaga over. They just do something great to veggies, and at some point i'll learn to order nothing else while there. Dear Pavle & Charleen, I hate brussel sprouts. If anyone could change that opinion, it'd be you. 5. If there are leeks on the menu, order them. Do not pass go, do not collect 200$, just go directly to leeks. This seasonal dish is legendary- an odd mix of mozzarella, braised leeks, breadcrumbs and an egg. Its heaven. The unwritten rule is this: introduce yourself. To Pavle, to Charleen, to Colleen, to Emily, to everyone on staff. They are the friendliest, warmest, most wonderful people, and good friends to have.
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