by Steven Doyle
I just received a call from David Anthony Temple, the Underground Chef. This time DAT is celebrating Thanksgiving in July. Why not? Check out the menu that bears his unique twist; there are a few spots left. If you want a reservation and to find out the secret location, send DAT an email at davidanthonycooks@gmail.com. It’s BYOB and sure to be a good time. Is it just me or is Absinthe popping up everywhere?
Black Truffle Roasted TurkeyMakers Mark Braised Pork Belly
My grandmothers Sweet Potato Cassarole
Spicers Greens & Blueberry Salad
Champagne & Roasted Garlic Sauteed Spinach Chanterelle Mushroom & Haricot Vert “Cassarole” w/ Absinthe Butter Scardello Style 4chz Cous Cous “mac & cheese”
St. Germain Elderflower & Cranberry Sauce
Tx Peach Cobbler w/ Black Garlic Ice Cream
