11/05/2022
When you have finally had your first truly creative culinary experience since relocating and it proves to be Or****ic!!!! Forté Cuts & Cocktails
Had a light chat with Exec. Chef Jacob Stull and I was pleased to learn that he is being considered for a James Beard Foundation .
His vision of creating diversity in the southern culinary environment, as well as expand the southern palate to include dishes with flavors that simply danced across my mouth, tantalizing my tastebuds and sending them into sheer culinary ecstacy is indeed, most certainly, worthy.
My server, Clint, though new to the vision of Chef Stull for the region, was scholarly in his approach to ensuring that my discerning palatte was treated to cocktails that brought me back to NYC's, and those well balanced old staple and new craft cocktails that I missed so much.
While sitting at the equivalent of the Chef's counter, I had the pleasure of chatting with a young lady, Caitlyn, by whose hands I was treated to a most delectable poached pear dessert. Thank you darling for the small talk and for your clearly talented dessert presentation.
certainly did it again. The Alamite
