Tastes evolve, and so do restaurants. At Boundary, the Cheshire’s signature restaurant, the vibe, the décor and the menu all changed recently, along with the name.

The setting has become a bit more casual, with the bar doubling in size and bright-green seating adding a pop of color to the center of the dining room. Prices are more moderate than they were at the Restaurant  – Boundary’s predecessor.

“In people’s minds, the room was very plush,” says Executive Chef Rex Hale. “It became more of a special-occasion restaurant, and that was never the intent.”

Don’t call Sub Zero Vodka Bar a bar, or a restaurant for that matter—it’s so much more than either. Yes, it’s the go-to for any and every vodka a heart could desire, but it’s also the kind of eclectic eatery where the sushi connoisseur can sit elbow-to-elbow with a dining partner who craves a classic American cheeseburger.

Anthonino’s Taverna on Macklind Avenue serves up a nod to a multinational, cuisine-centric upbringing and homage to the shared food experience.

Since opening their first Greek-Italian fusion restaurant on The Hill in 2002, brothers and owners Anthony and Rosario Scarato have perfected their own twist on this fare, offering dishes peppered with recipes from both countries, and marrying sentimental favorites into their own thing. Greek on their mother’s side and Italian on their father’s, they meld Mediterranean flavors onto one eclectic menu that still honors the classics.

How do you describe a menu that starts with deviled eggs, ends with beignets and includes everything from quail to steak Wellington to a pork burger with smoked maple mayo? “It’s eclectic,” says Jennifer Cleveland. “We call it modern American. I think that allows us a lot of freedom.” Along with partner Eric Heath, Cleveland owns Cleveland-Heath in Edwardsville. Both are chefs; he runs the kitchen and her domain is the front of the house. “We have a lot of fun with the appetizers and different entrees,” she says.

Beth Williams’  Wildwood mainstay, Table Three, draws a menagerie of people from all walks to its cozy dining room. It’s a social melting pot that’s mirrored in the literal melting pot of Chef Andrew Simon’s kitchen.

“We’re very vested in the flavor profile—sweet, salty, fresh herbs, seasonal ingredients,” Williams says. “Table Three is an eclectic mix of contemporary American but with an emphasis on Asian, French, Southern and Italian cuisines.”

one: Vintage wood carved cake stand, available at Pottery Barn.

two: Aqua enamel two-tier server, available at Imogene's.

three: Striped awning cake stand, by MacKenzie-Childs, available at Three French Hens and B. Davis Designs.