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Edibles pay tribute to the chef's Southern US heritage, starting small with fish tacos, salt duck hash, Southern-fried quail, and clams w/ green peppercorns, fitting, as in America, that's also the color of clams. Upsizing will get you shrimp & grits (ground corn, sort of like white polenta), while a wood-burner will chuck out an artfully scorched whole leg o' lamb topped w/ anchovy sauce, and a bone marrow- & shallot-accompanied hanger steak, an ironic order considering as you devour it, Ryanair passengers will be eating peanuts, or possibly a petrol station sandwich.
Underneath it all sits a low-lit, Chesterfield-filled bar whose walls entirely consist of framed images of attractive people, while the 'tender will whip up a long list of classic 'tails or furnish you with barley pops from both Meantime and Cape Town's Brewers & Union, whose rainbow of unfiltered/ unpasteurized crafts (wheat/ regular/ amber/ dark lagers) will make your sobriety history, boys.
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