Friday, January 2, 2015

Appetizing Aperture



Southern kitchens have long turned to buttermilk to tenderize and add tang to family recipes. No surprise then that The Southern Gentleman charms diners with its own buttermilk-poached GrassRoots Farms chicken breast accompanied by root cellar tomatoes and okra and brown butter rutabaga purée ($23). Grandma would be proud, once she gets over the fact that this new Buckhead Atlanta restaurant doesn't quite do things the way she did back in the day. Change is good.  











Photo credit: Andrew Thomas Lee

1 comment:

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