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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