If you're gluten-free, the question at the ever-popular Work & Class isn't "What can I eat?" but "What can't I eat?" All but a handful of dishes are made without gluten, so you can snack your way around the menu footloose and fancy free, enjoying the best this talented kitchen has to offer. With every bowl of guajillo-laced lamb posole, every handmade tortilla piled with citrusy cochinita pibil, every skillet of hot bread pudding soaked with so much chocolate it could pass for a molten chocolate cake, you'll see why chef-owner Dana Rodriguez earned a James Beard nomination for Best Chef Southwest.
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