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Chef Richard Blais of The Spence - Atlanta, GA

Raw Spanish Mackerel, Fried Clams, Pickled Radish, and Smoked Mayonnaise
Raw Spanish Mackerel, Fried Clams, Pickled Radish, and Smoked Mayonnaise
Fried Fish, Tartar Sauce, Malt Vinegar Sheet, and Smoked Artichoke
Fried Fish, Tartar Sauce, Malt Vinegar Sheet, and Smoked Artichoke
Fried Fish, Tartar Sauce, Malt Vinegar Sheet, and Smoked Artichoke
English Muffin Pizza, Veal Prawn Stock, Tomato, and Burrata
English Muffin Pizza, Veal Prawn Stock, Tomato, and Burrata
Smoked Veal Cheek, Celery, Carrots, and Candied Horseradish
Smoked Veal Cheek, Celery, Carrots, and Candied Horseradish
Smoked Veal Cheek, Celery, Carrots, and Candied Horseradish
Smoked Veal Cheek, Celery, Carrots, and Candied Horseradish
Smoked Veal Cheek, Celery, Carrots, and Candied Horseradish
Smoked Veal Cheek, Celery, Carrots, and Candied Horseradish
Salisbury Steak, Salsify, and Wild Mushrooms
Salisbury Steak, Salsify, and Wild Mushrooms
The Spence – Atlanta,
Chef Richard Blais of The Spence – Atlanta,
Chef Richard Blais of The Spence – Atlanta,
Chef Richard Blais of The Spence – Atlanta,
Raw Spanish Mackerel, Fried Clams, Pickled Radish, and Smoked Mayonnaise
Raw Spanish Mackerel, Fried Clams, Pickled Radish, and Smoked Mayonnaise
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Raw Spanish Mackerel, Fried Clams, Pickled Radish, and Smoked Mayonnaise
Raw Spanish Mackerel, Fried Clams, Pickled Radish, and Smoked Mayonnaise
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Fried Fish, Tartar Sauce, Malt Vinegar Sheet, and Smoked Artichoke
Fried Fish, Tartar Sauce, Malt Vinegar Sheet, and Smoked Artichoke
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Fried Fish, Tartar Sauce, Malt Vinegar Sheet, and Smoked Artichoke
Fried Fish, Tartar Sauce, Malt Vinegar Sheet, and Smoked Artichoke
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Fried Fish, Tartar Sauce, Malt Vinegar Sheet, and Smoked Artichoke
Fried Fish, Tartar Sauce, Malt Vinegar Sheet, and Smoked Artichoke
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English Muffin Pizza, Veal Prawn Stock, Tomato, and Burrata
English Muffin Pizza, Veal Prawn Stock, Tomato, and Burrata
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English Muffin Pizza, Veal Prawn Stock, Tomato, and Burrata
English Muffin Pizza, Veal Prawn Stock, Tomato, and Burrata
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Smoked Veal Cheek, Celery, Carrots, and Candied Horseradish
Smoked Veal Cheek, Celery, Carrots, and Candied Horseradish
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Smoked Veal Cheek, Celery, Carrots, and Candied Horseradish
Smoked Veal Cheek, Celery, Carrots, and Candied Horseradish
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Smoked Veal Cheek, Celery, Carrots, and Candied Horseradish
Smoked Veal Cheek, Celery, Carrots, and Candied Horseradish
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Smoked Veal Cheek, Celery, Carrots, and Candied Horseradish
Smoked Veal Cheek, Celery, Carrots, and Candied Horseradish
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Smoked Veal Cheek, Celery, Carrots, and Candied Horseradish
Smoked Veal Cheek, Celery, Carrots, and Candied Horseradish
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Smoked Veal Cheek, Celery, Carrots, and Candied Horseradish
Smoked Veal Cheek, Celery, Carrots, and Candied Horseradish
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Salisbury Steak, Salsify, and Wild Mushrooms
Salisbury Steak, Salsify, and Wild Mushrooms
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Salisbury Steak, Salsify, and Wild Mushrooms
Salisbury Steak, Salsify, and Wild Mushrooms
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The Spence – Atlanta,
The Spence – Atlanta,
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Chef Richard Blais of The Spence – Atlanta,
Chef Richard Blais of The Spence – Atlanta,
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Chef Richard Blais of The Spence – Atlanta,
Chef Richard Blais of The Spence – Atlanta,
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Chef Richard Blais of The Spence – Atlanta,
Chef Richard Blais of The Spence – Atlanta,
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Chef Richard Blais of The Spence - Atlanta, GA
Photo: Antoinette Bruno | April 2012
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