English Pea Soup, Minted Crème Fraiche, Peeky Toe Crab, and Julienned Bacon
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English Pea Soup, Minted Crème Fraiche, Peeky Toe Crab, and Julienned Bacon
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Braised and Crisped Pork Belly with Cabbage and Citrus Salad
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Braised and Crisped Pork Belly with Cabbage and Citrus Salad
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Braised and Crisped Pork Belly with Cabbage and Citrus Salad
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Chile Dusted Catfish, Red Mule Grits, Okra with Almonds, Tomato Chutney, and Lemon Emulsion
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Crisp Veal Sweetbreads, Tarragon-Lemon Jus, Grits Custard, and Succotash
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Crisp Veal Sweetbreads, Tarragon-Lemon Jus, Grits Custard, and Succotash
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Chef Hugh Acheson
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Sommelier Ben Giacchino
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Chef Hugh Acheson and Sommelier Ben Giacchino of Five & Ten - Atlanta, GA
Photo: Antoinette Bruno | March 2007
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