"The low-key Potrero Flats spot reads bland on the outside, but don’t let the wah-wah-wah exterior fool you. Once you pass the open kitchen and transparent wine room where the restaurant’s renowned bottles are stored, you’ll quickly realize there’s nothing blasé about The Morris. This is a great place to share, and portion sizes are designed just for that. The menu opens with nibbles such as mushroom profiteroles, charcuterie (all made in-house), and pork cracklins. The mains are legendary—seasonal contenders rotate in and out, but many people return again and again for the smoked duck, half or whole, which is brined, aged for 7-10 days, smoked over hickory, oven roasted, and worth crossing the city for. The Morris has a Poulet-Frites (chicken and fries) lunch every Saturday too. No matter how full you are, don't leave without ordering the buckwheat donuts with whiskey creme anglaise for dessert." - Kimberley Lovato, Jenna Scatena
