Following up on that front, I'm going to interview Canlis chef Jason Franey today for a story I'm working on about spring menus. And the Jepoardy question is: "What's the best way to show we are all professionals?"
We Just Updated Our Atlanta Dining Guide
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Fish sauce sticky ribs, a wine bar with proper food from one of Atlanta’s
most prominent restaurateurs and more.
3 hours ago
1 comment:
An obviously-posed pic of him strangling you would be pretty funny.
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