|BBQ Pulled Pork Sandwich from Maurice BBQ, Columbia, SC|
|Foie gras mousse, maple whisky jelly, rabbit rillette, granny smith apple, pine nut praline, truffle aioli from Edge Steak & Bar, Miami, FL|
|Gimme some head! Half goat's head w/ fried brains, braised tongue & cheek from Cobaya Sustain|
|"The Instagram" from Chef Jeremiah's Harding Series Popup Dinner|
|Beet composition from Chef Jeremiah's Harding Series Popup Dinner|
|Duck pastrami from Chef Jeremiah's Harding Series Popup Dinner|
|"Arepa" from Chef Jeremiah's Harding Series Popup Dinner|
|This little piggy went to market...got some tattoos and then off with his head!|
|Bacon of the gods|
|Luv dem bones!|
No trip that I take to Atlanta goes without a visit to one of my favorite restaurants in the country, Holeman & Finch Public House. From their locally-sourced ingredients to their house-cured meats to their "parts" menu to their acclaimed burger to their bourbon menu, this place has everything I could want in a restaurant. I always tell myself I'm going to write about it yet I never do. I guess that's a good thing because I'm wordy enough as it is and that post would be a small novel. Anyhow, Holeman & Finch has the best marrow bones I've ever had. These bones are colossal and loaded with savory marrow that gets spread on some housemade sourdough and then you chomp it all down. Delicious!
It's been nice to have been home in Miami for the past two weeks. This week marks the return of NAOE, opening up at its new location on Brickell Key. I can't wait to dive into a bento box and get some of Chef Kevin Cory's sushi. Then it's off to San Jose, San Fran, and Seattle for more work and great eats. Until next time...