There’s nothing worse than asking a server about a dish and having them say, “Uh. It’s good.” But you won’t hear that response at Fid. Co-owner Monica Bauche says the entire staff is trained extensively, in both the food and the wine that’s served. “They’re always told by the chef about exactly what’s on the plate, what goes into each dish,” she says. “They go for wine seminars, tasting, learn how it’s made. When a customer asks a question, they have to be able to answer right away.”
Runner-up: Bish, 1475 Lower Water, 425-7993
