Behind the Scenes

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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Chef Reid Henninger reviews  at post.venue.name
"Charred chicories, tuna confit, sweet soy, cara cara orange."
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Chef Reid Henninger reviews  at post.venue.name
"FAVAS IN THE POD, PEOPLE. A little lemon mosto, mint, and some char is all thats necessary to complete this once and year goddang miracle."
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From My Menu

Chef Shay MacDonald reviews Chicken liver parfait at Edmund's Oast
$$ | Pub/Gastropub, | American, | Takes Reservations
1 Review
"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."