Much at Steak- Learning about what makes the meat taste great, and an inside look at the south’s newest destination restaurant
WITH PRECISION AND GUSTO, Chef Gabe Garcia flips the sizzling ribeye onto a ceramic plate as flames flare from the grand, broad-iron grill and woody smoke soars up to the hood above. On the plate, the ample steak meets its lunch companions of wavy mashed potatoes, seasoned squash, and a buttered roll, which edge together ever so slightly. Scooped up by a waiter and whisked … Continue reading Much at Steak- Learning about what makes the meat taste great, and an inside look at the south’s newest destination restaurant