Peter McCarthy was doing farm-to-table before practically anyone else, and his “Home Grown” menu, annotated with a list of the producers, is still an example of local sourcing done right. Read more.
Shrimp and grits. Boiled peanuts. The menu might sound like it’ll more warm your soul than blow your mind. But blow your mind, it will. Read more.
Our testers are constantly on the lookout for signs they’ve been noticed—too many “gifts” from the chef; a suspiciously good table. At L’Espalier, though, we can never tell. Read on for why. Read more.
