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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. The menu changes every couple of months, always taking on fanciful versions of down-home classics like black-eyed pea hummus, a bourbon-brined pork chop with sweet-potato risotto, and blackstrap-molasses steak sauce on a grilled ribeye. Expect sweet servers, strong cocktails, and a heavy rotation of shrimp, grits, and fried green tomatoes, especially during Sunday brunch.
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