For me, there can never be too much olive oil or caviar.
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dunsmoor worked at gjelina?
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maybe I have it confused cause the food looks so similar ha - question nonetheless persists.
I’m not upset at dunsmoor - I’m just curious about the oil application is all. I’m happy this restaurant is 20 minutes from my house with liberal corkage policies.
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What dishes do you think are over oiled at Dunsmoor? EVOO is definitely a component on the albacore and usually the raw seafood apps.
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I’m a Dunsmoor agnostic but as a Lowcountry-ite this looks cool.Glenn Roberts/Anson Mills has done a ton to save lost varietals and old foodways.
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Dessert not pictured was devoured before taking pics 
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As a Lowcountry cooking and Anson Mills fan it looks cool to me too!
Edit: booked!
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Smoked duck and duck confit. Crazy good flavor. The cheddar potatoes have improved.
The cheese selection has improved. They are insanely good.
The veal sweetbreads vol au vent, bandera quail, clam stuffies (already off menu), and killed chicories also excellent. Best pork chop in town.
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