"There's always something different at their Slider Night on Wednesdays. For $3, you can get really non-traditional sliders, like Mexican-style braised pig skin or baby goat." Chef Kevin Gillespie Leia mais.
"This dish is AWESOME! This bread is made with house-cured salami and stellar cheese. If you can't finish it or want another order, take it home and warm it up!" Chef Ford Fry Leia mais.
"It’s just like a Cuban sandwich—roast pork, ham, cheese, pickles, and mustard—but in a miniature size, which is perfect for a late-night snack alongside a cold canned beer." Chef Steven Satterfield Leia mais.
"If I were to become a competitive eater, I would enter in a pancake-eating contest. The ones at Lobby in Atlantic Station are some of the best I've ever had." Chef Richard Blais Leia mais.
"Seriously, this taco tastes like the best pot roast you’ve ever had. It's topped with micro cilantro and cucumber salsa."Chef Aaron Russell Leia mais.
"Chef Todd Ginsberg does everything well, but these breath-destroying garlic and herb fries are worth losing that goodnight kiss." Chef Richard Blais Leia mais.
"This burger has two big patties, onions, bacon, chili, and cheese. You just have to have it at least once in your life." Chef Ford Fry Leia mais.
"This pizza has the perfect amount of heat from the Calabrian chilies and spicy soppressata. It has a perfect crust and super fresh buffalo mozzarella as well." Chef Ford Fry Leia mais.
"Their patty melt on rye is the boss hog of all patty melts, appropriately greasy and gooped together with unashamedly processed American cheese." Chef Cynthia Wong Leia mais.
