The service was great and after reading so much about the pork belly BLT I had to try it.
The real surprise was the homemade chips – perhaps the best I’ve had- which the waiter told me were cut super skinny thin and boiled in vinegar to remove all the starch…that way they fry evenly. Oh, and by the way, the Pork Belly sandwich was that impressive too.
It was my weekend cheat and it was so worth every calorie I consumed. Yes, as usual, I don’t want to know.
The menu switched from summer to fall recently but Chef Heather Terhune's social plates make this restaurant a hit with the after 5 PM working crowd.
At 505 North State Street.
Bon Appetit!
PMBU.jpg)
