(From the advertiser…)
On Franklin Street’s West End, author of a Food & Wine Best of the Best and New York Times notable cookbook, chef Bill Smith (a 2010 James Beard finalist) prepares Crook’s classic Shrimp & Grits and his own favorites, like Steaks with Bourbon Brown Sauce, Fish in Paper, Fried Oysters, Seasonal Salads, House-Cured Corned Hams, Fruit & Flower Sorbets, Inventive Ice Creams and Old-fashioned Layer Cakes. Menu changes daily. Full bar & signature cocktails. Dine inside or on the Patio.
Indy stories: “Slow food, Crook’s style”; “Celebrating a 21-year tradition”
