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Monday, July 27, 2009

Southern fare at Atkins Park

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We had a terrific meal at Atkins Park Tavern in Virginia-Highland recently. Chef Andrew Smith offers a mainly Southern menu with a heavy accent on seasonal produce, like this dish of sliced heirloom tomatoes, roasted Vidalia onions, fried eggplant, pickled okra and succotash of Silver Queen corn and field peas.

I also liked an entree special (right) of Virginia striped bass over creamed corn with zipper-pea pancakes.

Look for more in "Grazing" later this week.

(Photos by Cliff Bostock)

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