"Ingredients grown, raised, or caught in the state of Georgia are front and center at Common Thread, but this is by no means a pretentious affair. Chef Brandon Carter has a talent for taking pristine ingredients and adding layers of complexity that always highlight, rather than hide, a dish’s core flavors. Cold, plump local oysters practically jump out of their shells with the addition of pickled watermelon rind; beef tartare tastes fresher and grassier with a dose of lime and chile mirasol; a sunflower seed tahini brings out the earthy edges of summer tomatoes. This is contemporary farm-to-table cooking at its finest—fun, flexible, and fascinating." - ByThe Bon Appétit Staff & Contributors
