From Our Editors
Chef David Young, author of the cookbook Burnin' Down South, brings his full culinary art to bear on Roastfish & Cornbread's menu, packing each dish with quality ingredients and surprising twists. Tickle taste buds with innovative entrees like the oven-roasted organic beef brisket ($14.50), served with sweet potato cornbread, or chase an all-natural lamb stew ($15.25) with a slice of blueberry Key Lime cheesecake ($4.25). Veggie-lovers, meanwhile, can scarf down a roasted portabella sandwich ($9.25) or a Vegan Mama Salad ($8.50) topped with a cornucopia of acai berry vinaigrette, sliced apples, carrots, cucumbers, and organic dark chocolate. And with an extensive kid's menu of organic mini-burgers, diners can bring along their special little tykes instead of leaving them at the kennel.