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The famous Abacus chef turns his attention to more common fare, such as catfish and fried chicken-which is kind of like asking an accomplished concert violinist to play a fiddle tune. When he pulls it off, though, results are thoroughly satisfying. Polished service and a standout setting.
Jennifer Newbold has been the chef at Rathbun's Blue Plate Kitchen for about six months now. Originally from the Pacific Northwest, she grew up eating food from her family farm and would like to see a... More »
The lemon bar, that tasty pastry made up of a shortbread crust and lemon-curd filling, is easily found on tables across the Midwest, especially on Sundays at potlucks among Jell-O salads, meat loafs a... More »
Kent Rathbun opening a down-home Southern kitchen is a lot like asking an accomplished concert violinist—Joshua Bell, say—to play a fiddle tune. He can get all the notes right and yet... I mean, there's good old-fashioned fried chicken, sweating... More »
Kent Rathbun does it again...his creations never cease to amaze me! This place has excellent food, exceptional service and offers outstanding wines. The decor is quite lovely and cozy. For the vegans/vegetarians - let your server know and the chef will create something just for you!!
No one does a plain old Caesar salad anymore. Well, Bella does, but few others. Instead, restaurants toss on a lot of fancy stuff--lobster nuggets and such. Kent Rathbun's new place dresses up the salad right: kernels of parched corn, toasted pepitas, crumbles of Mexican cheese. Yeah, sounds like just another gussied-up Caesar, except that all the ingredients work so beautifully together, the mound of lettuce becomes like a carnival, with flavors and textures swirling and twirling, yet... More »
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