From Our Editors
Chef/owner Peter Smith, Vidalia's former executive chef, likes to change his menu depending on what fresh, farm-direct produce is in season. In his hearty biography, he notes that he "appreciate[s] taking the most unusual of pairings visually and creating them mentally. It often turns into the most delicious of flavor combinations.? This results in dishes such as the ballotine of chicken (crisp dark meat and rosemary-mousse-stuffed breast served with cranberries), the potato-crusted sea scallops (served with honey-scented butternut-squash puree, roasted maitake mushrooms, and cranberry-walnut chutney), and the popular tuna sliders (tuna tartare in sesame-seed buns with white-miso aioli and cucumber-cilantro slaw).