Charcoal

The name seems odd, but you won't get burned when you eat at Charcoal. The restaurant, which Gary Sumihiro opened in September 2011, takes its moniker from the charcoal-powered, custom-designed bincho grill, an Asian innovation that creates intense heat. And chef Patrik Landberg, a native of Sweden, uses that grill to good effect in many of Charcoal’s dishes. The menu has a distinctly Scandinavian feel, with an emphasis on seafood fired on the grill or pickled; but there’s also New American fare as well.