I read about this place on the NC Barbecue Society's Historic Barbecue Trail list, but I've heard mixed reviews, and some people have suggested that they are no longer cooking with wood. Anybody been recently who knows the story?
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
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