Farm and Garden to Table
The Fall Countylicious Special Issue
For chef and sommelier Myles Harrison, having a “concept” for a restaurant is pretty far down his list of priorities. “People can be quick to ask, ‘what’s the concept?’ They want a trend. The restaurants I enjoy aren’t that.”
At Flame and Smith, the menu telegraphs what's coming along in the garden
A chef is a hoarder; finding ways to store up the harvest requires invention, time, and space.
See it in the newspaper
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