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Chef Jesse Griffiths is over here serving approachable yet refined dishes like chicken fat mashed sweet potatoes and beer-battered crawfish with ricotta-stuffed squash blossoms. Oh, and good luck finding a guy more dedicated to local sourcing: He’s the dude that tracks a feral hog 15 minutes east of his restaurant. Make sure to grab a jar of lard at the butcher shop on your way out.
This article appears in May 4 • 2018.
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