TDN Weekend December 2016 Issue 9
Issue link: https://www.e-digitaleditions.com/i/959544
Villiers said he is building all new tables for the Limestone location himself. As for the heart and soul of the place, the food sourcing and preparation, not much has changed aside from an increase in size, and the fact that in addition to the trusty chalkboard, paper menus have now been rolled out. But fear not, that doesn't mean that the concept of constantly varied offerings has changed. Where Graze Market and Cafe could seat about 25 people, Graze on Limestone seats 50 inside and 20 outside, and the menu has expanded from three to four items daily to eight to 10. The ingredients remain locally and ethically sourced and masterfully prepared. One of the highlights of the menu in early March was the Carolina Fries: fries topped with pulled pork, barbecue sauce, queso and kale slaw. I mean, think about it: fries, meat, cheese, barbecue sauce–how is that not a win? And kale; that means it's healthy, right? The Carolina Fries are listed as an appetizer, but trust me, it alone could feed you and your date. I also indulged in the bruschetta, which proved an interesting twist on the traditional dish without tomatoes, but the combination of mushrooms, ricotta and mozzarella cheeses, truffles and balsamic piled on warm bread certainly stoked the appetite.