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You can always count on organ meats headlining the seasonally changing menu at this intimate, yet bustling, cafe. Ned and Jodi Elliott have upped the game in Austin with their inventive nose-to-tail approach to cuisine. Whether serving venison heart tartare or mouthwatering fried chicken with biscuits, F&D makes edible art from simple building blocks. – Rachel Feit
This article appears in June 14 • 2013.
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