Why Josh Harmon Walked Away From His Critically-Acclaimed Restaurant | Eater Dallas

"A critically acclaimed neighborhood restaurant known for a chef-driven focus on fermentation and bold flavor fusions, the kitchen relied heavily on locally sourced produce and small producers and often changed its menu every two months to follow farms and seasons. Limited cold storage led the team to preserve ingredients as pickles, hot sauces and other ferments, and the staff produced housemade staples such as American cheese, mustard, vinegar, miso and fish sauce. Tensions arose when a new partner pushed for a pivot toward a more nightlife-friendly “bar with food” model and larger, centralized suppliers, and the head chef ultimately left amid a disputed, emotional split that he says was necessary to protect his creative approach and techniques." - Alaena Hostetter