ESS charcuterie plate at Empire State South 

Empire State South's charcuterie program - crowned the winner of CL's Charcuterie Smackdown - is executive chef Ryan Smith's passion project of sausages, terrines, cures, and more, supplemented with forays into elegant chicken liver or earthy duck pâté or other random slices of meaty delight. A stack of thick and smoky grilled bread, spoonfuls of flavored mustard seeds, and piles of pickled vegetables top off this plate of Southern splendor. $16/$25/$40.
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