At Hubbard Grille in the Short North, the menu has gotten an ambitious makeover. The original Southern comfort food lineup has been replaced with a collection of diverse small plates-only a few standbys, including the famed buttermilk fried chicken, remain.

At Hubbard Grille in the Short North, the menu has gotten an ambitious makeover. The original Southern comfort food lineup has been replaced with a collection of diverse small plates-only a few standbys, including the famed buttermilk fried chicken, remain. Leading the changes is chef Connor O'Neill, the new culinary director overseeing Hubbard and its sister restaurant Mezzo. Inspiration comes from the varied culinary preferences of the kitchen team, so you'll notice Asian, Southwestern and Southern influences (O'Neill described the cuisine as "a Dirty South trip to California"). Highlights: an ahi tuna Napoleon on crispy wontons, fried green tomato sliders and this sweet-and-sour glazed salmon, served on an amazing coconut rice pancake with a fruity salsa.