Where I Eat

Behind the Scenes

Chef Craig Deihl reviews  at post.venue.name
"cooked, cured and smoked meats from the behind the scenes @cypressrest"
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Chef Craig Deihl reviews  at post.venue.name
"Pulled down a couple of cured items. Here we have coppa, Lonza, fennel salami and genoa salami"
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Chef Craig Deihl reviews  at post.venue.name
"Charred strawberries with a lemon and bay syrup @goat_island_gatherings . They went great with sweet biscuits and whipped cream"
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Chef Craig Deihl reviews  at post.venue.name
"Super fresh black bass about to get covered in salt and roasted in the fire @goat_island_gatherings"
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From My Menu

Chef Josh Walker reviews Antipasti at Artisan Meat Share
$$ | Deli/Sandwich Shop
1 Review
"Although it's definitely one of the best places to grab a sandwich in town, I love getting the antipasti. This version is basically a meat salad: super spicy bresaola, mortadella with olives and pistachio, nice peppery arugula and some pickled peppers with three little slices of delicious grilled bread. Meat, greens, bread, pickles—everything you need."
Chef Blake McCormick reviews Pea and peanut salad. at Artisan Meat Share
$$ | Deli/Sandwich Shop
1 Review
"The Italian sandwich encompasses all the classic and traditional elements......beautifully & thoughtfully crafted - truly enjoyable and representative of the amazingness that is created at AMS. Shout-out to my favorite side...PEAS & PEANUTS green goddess. ❤️ "

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