Details, Fiction and restaurant awards
His fried thighs, brined in chamomile tea, are definitely the spotlight of a deconstructed Sunday supper platter filled with biscuits, rooster salad, sunchoke scorching sauce plus a ramekin of gravy for dipping. He’s bought a lot of oysters, as well, served raw, in excess of charred bread with scallion butter or wearing sauces like French curry.