When erstwhile entrepreneur Damien Watel sold La Frite to concentrate on other operations, a black, yellow, and red flag went up. The purchasers were a mother and son team with scant restaurant experience and no known connection to the foods of Belgium or France. An initial encounter with a croque monsieur was not encouraging. Non-Francofoods were stealing onto the menu.
But with time, the menu has become more focused, and execution has improved greatly. Though many of the old recipes remain,… [More]
Jones’ address is east of St. Philip’s College in a kind of no-man’s land. The building is a somewhat disquieting shade of dried-blood red, and, in a departure from the norm, there’s no outside dining. No order window, either; you must penetrate the interior, and at first it’s almost akin to stepping across the threshold of a dive geared more to beer and broads than barbecue and sweet tea. The inside, too, is dark red.
But shades of CSI quickly fade… [More]
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