The Brown Bag
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Plentiful spring ingredients and fresh seafood options abound on chef John Adams’s opening-day menu at Craig Baker’s latest project, Plow & Anchor.
A wood-fired oven churns out creative pies, like one topped with roast pork and another scattered with shrimp and ricotta, at this casual venture from prolific restaurateur Ed Sahm, who notes that the menu lists several traditionally baked pizzas as well.
This understated gem in Fountain Square charms with subtlety, starting with the name—“Asian” spelled backward—and a quiet, contemporary, one-room space.
This popular rib joint owned by Georgia native G.T. South has been serving up smoked baby backs, brisket, and chicken since 1992. Barbecue nachos with pulled pork, a barbecue salad, and slow-simmered Brunswick stew make for hearty starters, but it’s the pulled-pork sandwich that’s the house specialty, as well as those ribs, served either “dry” […]