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I see another post coming. http://www.esquire.com/blogs/food-for-men/greenville-next-big-southern-food-city?src=rss
Commented Mar 8, 2013 on The Owl Gets It at THE GURGLING COD
The Owl Gets It
Once again, the Owl is on the side of the good guys: The Owl, an avant-garde restaurant specializing in molecular gastronomy, is organizing a "peaceful protest" against Greenville's proposed food truck regulations. The proposed regulations announced this week will require that food trucks be pa...
btw huge fan of the owl and pro food truck anywhere they wanna be
Commented Mar 8, 2013 on The Owl Gets It at THE GURGLING COD
The Owl Gets It
Once again, the Owl is on the side of the good guys: The Owl, an avant-garde restaurant specializing in molecular gastronomy, is organizing a "peaceful protest" against Greenville's proposed food truck regulations. The proposed regulations announced this week will require that food trucks be pa...
I don't frequent Soby's much anymore, but Carl has done a lot for downtown Greenville and has been part of southern cuisine for over twenty years, since his time I first met him at The 858 (which was important for downtown at the time) not just capitalizing on it's recent success as many have done the last ten years. Nice dig though.
Commented Mar 8, 2013 on The Owl Gets It at THE GURGLING COD
The Owl Gets It
Once again, the Owl is on the side of the good guys: The Owl, an avant-garde restaurant specializing in molecular gastronomy, is organizing a "peaceful protest" against Greenville's proposed food truck regulations. The proposed regulations announced this week will require that food trucks be pa...
Nice quick post. But they shouldn't ask the question in the first place. If the plates are licked clean, they know the answer. And if it wasn't good, I often lie and say it was fine, cause I really don't like causing a problem about it.
Commented Sep 7, 2012 on That Joke We All Make At Restaurants at The Amateur Gourmet
That Joke We All Make At Restaurants
I’ve been thinking a lot about that joke we all make at restaurants. You know the one. We finish everything on our plate and then the server comes over and asks, “How was everything?” and we say, “Oh it was terrible, we really hated it” while smiling mischievously and gesturing towards the empty...
Good stuff. Need to pick some up. Glad to see more content over here.
Commented Sep 1, 2012 on Heywood Provision's Bac-O-Burger at BBQgeek
Heywood Provision's Bac-O-Burger
60% grass fed beef, 40% apple wood smoked bacon, roughly 33% fat and 100% genius, Heywood Provision's Bac-O-Burger is one of the tastiest things I have eaten in quite a long time. I've always been a sucker for a good bacon cheeseburger. But in all my years, it never really crossed my mind to ...
Looking forward to the posts.
Commented Mar 28, 2011 on Here we go again at BBQgeek
Here we go again
Spring has sprung and hibernation time is over. After a few months of downtime considering whether to continue this blogging thing my need to write has fired back up and I'm ready to rejoin the Internet. In order to stoke the fire a bit this year I am going to change up my format a little and ...
You're gonna come back a convert Hardy! When can I expect the Screaming Eagle post? :-)
Commented Sep 18, 2009 on Bottles and Friends: A Couple From Cornerstone Cellars at Dirty South Wine
Bottles and Friends: A Couple From Cornerstone Cellars
A few months back (like 8+), I was sent two samples from Craig Camp at Cornerstone Cellars- The 2004 Howell Mountain Cabernet and the 2005 Napa Valley Cabernet. Those who know me well, know I don't drink a ton of Napa Cabs. I usually don't eat the food required for them, and I find a ton ...
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