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Star chef Joseph Humphrey’s Presidio destination, Dixie, combines the flavors of the Old South with cutting-edge Left Coast touches, and the results are mostly successful. Start with the smoked and pickled beets with ricotta and sumac, or the fried quail with spicy slaw and a garlicky waffle. Top entrées include black cod with morel-ribboned farro, and roast duck with turnips and dirty-rice risotto. The chess pie with strawberry sorbet and the coconut cake with roasted pineapple make delectable meal-closers. Thoughtful, extensive wine list and terrific Southern-style artisan-cocktail menu; excellent service.
Chef Joseph Humphrey has spent the past couple of decades cooking up a résumé to be proud of. The Tallahassee native arrived here from New Orleans in 1994 and worked under the tutelage of local culinary superstars like George Morrone, Bradley... More »
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