On the other hand, he didn't deny looking at a location in Decatur with another chef recently.
"Every chef thinks about opening his own place, but I have no immediate plans," Logue said. "I certainly haven't quit. I've got a baby coming in February."
Lunch was fantastic, as always. My friend Lee Orr and I started with a plate of braised kale with hot pepper flakes. Next was a plate of chitarra-made pasta tossed with a carbonara sauce with guanciale and shaved truffles, then topped with a poached bantam egg.
My entree was a special of tagliatelle with brisket braised in an onion broth. Lee had the day's "crispy" fish, fluke, over caponata. We finished up with doppio macchiatos.
Dessert was out of the question. In fact, moving out of the chair was nearly out of the question.
Love pork belly.
Some food just doesn't photograph well, even if it is tasty.
Nothing wrong with grease on the walls if the burger is tasty.
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