Where I Eat

Behind the Scenes

Chef Reid Henninger reviews  at post.venue.name
"OH MYLANTA. @scramchs rules. 3 sammys and a turmeric tonic deep I tell you no lies. Support this biz."
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Chef Reid Henninger reviews  at post.venue.name
"Equal parts spading and clovering."
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Chef Reid Henninger reviews  at post.venue.name
"Sometimes you gotta embrace failure. Sometimes you gotta pop it on a handstand and make a ROYAL RED SHRIMP SALAD SANDWICH WITH SHOESTRING FRIES CUZ YOU ORDERED WAY TOO MANY DAMN BURGER BUNS."
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Chef Reid Henninger reviews  at post.venue.name
"Crudités and stuff, flowers, mustache. Joy to the world on a goddamn Monday. @spadeandclover keeps it real."
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Chef Reid Henninger reviews  at post.venue.name
"My crew is better than yours. Sorry, I ain't sorry."
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Chef Reid Henninger reviews  at post.venue.name
""When I paint, the seas roar and boil, while others just splash about in the bath." ...Salvador Dali. Balls. But can he cook? Thanks for the tip, Joe."
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From My Menu

Chef Shay MacDonald reviews Chicken liver parfait at Edmund's Oast
$$ | Pub/Gastropub | American | Takes Reservations
"I didn't know what to expect for a "parfait". It's a big portion for a snack item but I it satisfies the "I want to eat all of this myself "craving. it's super creamy and rich with hints if acid and crispness coming in from the garnishes."
Chef Joe Dimaio reviews PB&J beer from Catawba Brewing Co. at Edmund's Oast
$$ | Pub/Gastropub | American | Takes Reservations
"Most of my friends know my favorite beer is the PB&J @edmundsoast I drink the shit out of it. So I had to purchase this just based on my love for the OG. To much carbonation for me, more fruit then bread. Still a good drinking beer but nothing can compare to the original."
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