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- Attire: Casual
- Group Friendly
- Good For: Dinner, Lunch
- Carry Out
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Executive chef Ryan Kernodle, in charge of the kitchen of this tight Franklin bistro after last year’s death of original owner Joseph Hewett, continues the rich—very rich—tradition of French-inflected Southern cookery that has earned Indigo Duck its loyal following.
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Every hot meal at this sprawling dining room/catering hub begins with warm teacup bread, a tuft of dinner roll baked inside a cup, that you pull apart in yeasty, butter-topped hunks.
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