by Steven Doyle
We have been following Josh Black since he was at Stephan Pyles, and eventually landing the executive chef position at CampO. Recently Black made off and scored the lead kitchen duties at the People’s Last Stand located in Mockingbird Station. At first this seemed like an odd choice for someone trained as well as Black, but upon further inspection it made glaring sense.
The down side for a chef at People’s Last Stand is that there really isn’t a kitchen. The space was built for a cocktail wonderland, and certainly the staff has excelled greatly in that department. A recent visit had me sitting on the edge of my seat as general manager and lead bartender Omar Yeefoon, formerly of Cedars Social, was perfecting a made-from-scratch tonic. He had several vials sitting out and was conferring with his staff to see which they might be serving that evening. They were all good, of course. Continue reading



by Dr. Spin










