With artfully distressed walls, rustic wooden furniture and waiters who can spout the names of farmers like some fans spout major league baseball stats, Rhubarb seems, at first glance, almost like a caricature of the uber-popular farm-to-table restaurants that are popping up like dandelions across the U.S. But taste chef John Fleer's food and you'll quickly realize that Rhubarb is one-of–a-kind. How many other chefs would even conceive of lobster corn dogs as an appetizer (they're addictive) or a pie made with prosciutto, fig-rhubarb, onions, and Moroccan spices? Fleer also likes to roast items the Spanish way, on a plancha (a metal plate) which gives consistent, high heat, locking in flavors. He uses this method with everything from octopus to rock fish to cauliflower, with shining results. And though it's fine dining, this is a restaurant that goes out of its way to welcome children with kid-tested alterations to the recipes (just ask).