In tomorrow’s AJC, you’ll find my review of Del Frisco’s Grille. This restaurant, one of six locations across the country, is an offshoot of the company’s original concept Del Frisco’s Double Eagle Steak House.
Each location’s menu includes regional favorites using locally sourced ingredients. In Atlanta, executive chef A.J. Buchanio brings in ice cream from Atlanta-based High Road, grits from Anson Mills and Allan Benton’s country ham. Unfortunately, the recipes don’t always do these ingredients justice.
I gave it a grade of 1 star. Order carefully, choosing items like the tomato flatbread, a cheesy grown-up pizza or the buffalo-style grit cakes. Avoid items like the globby powdered-soup-like french onion dip.
Subscribers can read the full review on myajc.com.
–by Jenny Turknett, Food and More blog