You no longer have to choose between pretzels and nuts—gratis bar snacks have gone upscale.
On Mondays at New York City's Anfora, chef Gabe Thompson trots out all-you-can-eat melted raclette with cured meat and potatoes.
At San Francisco's Commonwealth, chef Jason Fox makes the chips himself and dusts them with nori salt and piment d'espelette. They're then served with malt-vinegar mousse.
At the Il Moro gastropub in Los Angeles, the complimentary finger foods range from seafood ceviche to eggplant lasagna.
Boiled eggs with mesquite-smoked salt are getting rave reviews at James Beard winner John Besh's Lüke San Antonio.
—Jay Cheshes
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