Chris Edwards
Restaurant Eugene | Atlanta | November 2017
FEATURED DISHES
Lettuces, Charred Onion Purée, Pickled Green Strawberries, Carrots, Apple, Giardiniera, Bamboo Shoots, Radishes, Sunchoke Chips, Beet-pickled Quail Egg, and Cucumber Vinegar
Beets, Squash, Smoke: Beet Purée, Salt-roasted Beet, Shaved Beet, Beet Granola, Beet Meringue, Butternut Squash-Sorghum Cake, Shaved Acorn Squash, Butternut Squash-Vanilla Confit, Butternut Squash Espuma, Butternut Squash Ice Cream, and Oak Smoke
Citrus-Cured Georgia Mountain Trout and Roe, Shiitake Cream, Pole Beans, and Crispy Cipollini Onions
Bacon-Wrapped Rabbit Loin, Confit Rabbit Legs, Rabbit Belly Pressé, Butternut Squash Mille-Feuille, Faro Risotto, and Arugula
Photography by Andrea Lorena
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