Where I Eat

Behind the Scenes

Chef Sean Fowler reviews  at post.venue.name
"Our newest dish: Locally foraged Chanterelle mushrooms w/ Cheese Grits, "Liver and Onion" Soubise, and Crispy Shallots. While supplies last!"
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Chef Sean Fowler reviews  at post.venue.name
"Chanterelles with Baked Cheese Grits, "Liver and Onion" Soubise, and Fried Shallots. #blueplatespecial"
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Chef Sean Fowler reviews  at post.venue.name
"This dish put a big smile on my face! 😃Fried Oyster and Popcorn with Collard Ranch and Parmesan. Seriously, Out.....Of.....Sight!"
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Chef Sean Fowler reviews  at post.venue.name
"Check out our chickens' new mobile home! Not only do these ladies lay the eggs that we serve for brunch each week; they also weed and fertilize the garden. We serve the produce and herbs that we grow, using any leftover scraps and waste to make compost and to feed the chickens. Now that is what we call sustainability!"
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From My Menu

Chef Sean Fowler reviews Scallop crudo with radishes, jalapeños, pink lady apples, cilantro, watercress at Mandolin
$$$ | Breakfast/Brunch | South American | Modern | American
"New on tonight's menu- Scallop Crudo with Radishes, Jalapeños, Pink Lady Apples, @mandolinfarm Cilantro, Watercress, Meyer Lemon, Beets, and Avocado. As delicious as it is pretty!"
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Chef Sean Fowler reviews Peppers, herbs, greens, sunchokes and eggs at Mandolin
$$$ | Breakfast/Brunch | South American | Modern | American
"Enjoying this Indian Summer on @mandolinfarm! Peppers, herbs, greens, sunchokes, and eggs abound! Come enjoy them on our menu tonight. #indiansummer #halloweenpeppers #localfood #slowfood #growyourownfood #raleighrestaurants #broodlife"
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