Best Reason To Get Out Of Town Dallas 2009 - AVA - CLOSED
Chefs Randall Copeland and Nathan Tate go shopping almost every day. Sometimes they bring in produce from their own gardens, but always they work with local farmers committed to such concepts as "free range," "seasonal" and so forth. Of course this means dishes change constantly. One day they might plate a pork chop with grits. They next, it comes with a salsa and gastrique from local peaches. They even kick things off with an amuse bouche whipped together from their farmers market haul. Local, seasonal, sustainable have become much abused buzz words lately. Whatever—this is a restaurant where you can use those words (and others, like "expressive") to describe every single menu item.