Tales of the pig
Prepping for the pig tent at the Atlanta Food & Wine Festival this weekend. Stop by and see us!
Prepping for the pig tent at the Atlanta Food & Wine Festival this weekend. Stop by and see us!
Straight out of the oven, but this is just the first step. You can find the final dish on the menu tomorrow night.
Basically a baked ricotta custard, this dish is one of our most popular this week. Topped with local greens and accompanied by bruschetta, McConnell asparagus and chive blossom.
It’s the last night we’ll have soft shell crabs on the menu, so get here early!
Remember to dine out with us this Thursday and 20% of our gross sales will be donated to the Western North Carolina Aids Project. Space is filling up fast, so give us a call or reserve online.
It’s taken awhile to get them sourced locally, but we now have green strawberries in-house. Tonight they are lightly pickled then shaved over bocquerones.
Here are a few images from service this weekend. Pea greens salad and the soft shell crab entree
We’ve been waiting for the first crop of rhubarb and it’s finally here. Besides the obvious strawberry combo you’ll find it with ginger in a tarte tatin and even a cocktail or two.
We’ve got softshell crabs on the menu, so get them while you can! This beauty is from NC and was paired with house ham, foraged greens, and popcorn purée.