SUSAN ERICSONredbankgreen.com

Brought up to a gourmet level, this version starts with crispy tater tots in place of the traditional french fries layered on the bottom of a cast iron platter. Duck legs that have been marinated for two days with rosemary, thyme, garlic and shallots, then cooked in duck fat for hours on low heat until the meat is fall-off-the-bone tender, is shredded over the tater tots. The duck meat and potatoes are then topped with a red wine demi-glace and gorgonzola cheese. The dish is decadent, deeply satisfying and will pair perfectly with a cold brew or a glass of red wine. It is also “one of the biggest sellers so far — that and the burgers,” bartender Chris Higgins tells us.