They’re doing gourmet Southern fare now.
No more Middle East-inflected New America. Check out this description of the dishes, courtesy of Rick Nichols:
The turnip soup, sweet and airy, is poured tableside over a tiny Virginia ham and apple biscuit. Spiced pecans spice up the butter-lettuce salad (but so do pear and aged Gouda). The chiffonade of collard greens, lightly creamed, is an elegant take on the warhorse of greens; sauteed, not stewy, greasy and limp.
Corn bread ennobled with buttermilk and chive is accompanied by slivers of Virginia Wigwam ham (a smoked country ham) and sunny-side-up egg, $7; and it’s crumbled in the subtle cornbread-pear stuffing in a roulade of tender chicken breast, $18.
Yeah, we like.
They will serve no grits before their time [Inquirer]
[Image via Inquirer]