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"Seated at the seven-stool counter, I sipped an Americano cocktail and watched chefs Jacob Armando and Eric Brooks deftly execute a tight, seasonally driven menu that leans on Georgia farms; highlights included crispy polenta cakes piped with lemon-herb whipped crème fraîche and white anchovy, a strawberry-and-radish panzanella, a creamy campanelle primavera with house-made ruffled flower pasta, and a silky tiramisu that I found even better than your nonna’s." - ByPervaiz Shallwani