Syracuse. N.Y. — Walk into the newest restaurant space in downtown Syracuse and you’ll find two separate menus, two sets of owners and staff and a shared kitchen and dining area. You’re in Big Fella’s ...
The restaurant is offering a beet salad or Tuscan white bean and kale soup as its first course. Main course options are a sweet potato harissa bowl or short rib pasta. Dessert options range from an ...
JASON HARRINGTON: Cane River Pecan Company Pie Bar, New Iberia, 5 p.m. AUDREY BROUSSARD: Charley G's Seafood Grill, Lafayette, 6 p.m. KARL SONGNE & BRENNAN FREDERICK: Adopted Dog Brewing ...
On his website, he said: "Another fakeaway classic... Sweet and Sour Chicken. Once you've tried this recipe you'll always be happy making your own!" The list of ingredients isn't too long and ...
Served atop a bowl of heirloom cream peas, the stuffed collard is a deeply flavorful tribute to Cajun cuisine ... with dishes like fried chicken livers and red beans and rice joining oysters ...