The restaurant awards Diaries
His fried thighs, brined in chamomile tea, tend to be the highlight of a deconstructed Sunday supper platter full of biscuits, rooster salad, sunchoke scorching sauce plus a ramekin of gravy for dipping. He’s received loads of oysters, as well, served Uncooked, more than charred bread with scallion butter or wearing sauces like French curry. For