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| Joey Ivansco/ajc staff |
| Chef-owner Hugh Acheson is not afraid to take chances, and he puts his individual stamp on dishes such as veal sweetbreads with Red Mule grits custard and a succotash of field peas and okra. |
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| Joey Ivansco/ajc staff |
| Chef-owner Hugh Acheson is not afraid to take chances, and he puts his individual stamp on dishes such as veal sweetbreads with Red Mule grits custard and a succotash of field peas and okra. |