TABLE & Apron’s fish and chips were the talk of the town when it launched as a one-week special in September, and I found out why during lunch there recently.

The catfish is lightly coated in buckwheat batter and deep-fried, resulting in a skin that is crispy and crunchy, while the meat stays fresh and succulent. It just needs a little tartar sauce – or not. I enjoyed it without the sauce.