At Danny Combs' "mostly French" restaurant, Colette, sous chef Adam Ely gives locally grown asparagus the spotlight. (And it ...
Colette’s sautéed sweetbreads and morels are stuffed with a chicken sweetbread mousse and served over a horseradish watercress puree. Colette is so upbeat, it’s downright perky. The colorful, eclectic ...
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