Chips and dip rarely make an impression—unless you’re at Euclid Hall, where chef Jorel Pierce has reinvented this appetizer. Served hot and cold, the starter is layered with lemon goat cheese, Kennebec potato chips, and duck confit. Best of all: the frozen, thinly sliced curls of oolong tea–smoked duck breast that come on top. These wisps serve as whimsical “chips.” Use a fork, though, to create a perfect ratio of hot to cold, acidity to creaminess, crunch to salt. You’ll never go back to Ruffles and onion dip. 1317 14th St., 303-595-4255,