with crispy pancetta and capers
to add more saltiness and bal-
ance.
The truffle potato wedges
leave you wondering exactly
how they were made—so in-
credibly crispy on the outside
that the first word that comes
to mind is "fossilized" (in a good
way), but at the same time not
at all burnt or overcooked.
The bourbon whipped sweet
potatoes, topped with a toast-
ed homemade cinnamon maple
marshmallow, might alone make
it worth the trip to Tony's. Per-
haps a bit too decadent if eat-
en by themselves, the smooth,
well-spiced interpretation of a
southern staple almost serve as
a palate cleanser for an other-
wise salty/savory meal.
"It's just a lively place to be
at—we call ourselves a different
kind of steakhouse," says Tony.
"We want people to come in,
enjoy their company, eat, drink
and just have a great time."
Tony has taken care of the
great food, drinks and ambi-
ance—just make sure you've
brought the right company and
a hearty appetite.
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