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Barbarella Fokos

Barbarella Fokos is a Reader contributor. See staff page for published articles.

The kitchen’s variation on the traditional Branzino Posted April 5, 2017	Roasted carrots, sweet with a nice char, served with nuts and yogurt. And Dominique-approved. Posted April 5, 2017	Ask Dominique. He’ll tell you all about the pork pâté. Posted April 5, 2017
Inside? Outside? Yes. Posted April 5, 2017	The grits I'm going back for Posted March 24, 2017	The Grits were delectable, not too buttery Posted March 24, 2017
Salisbury Tempeh: Travis said it was fantastic, and he cleaned the plate of the onions, … Posted March 24, 2017	Smoked Oyster Mushroom Sliders. The BBQ sauce was too smoky for some. Posted March 24, 2017	The Wedge Salad was served with a creamy, hemp-based dressing Posted March 24, 2017
The Baked Ricotta was the favorite bite of the evening Posted March 24, 2017	These fried ravioli were served alongside a saffron arrabbiata — great for a group of … Posted March 24, 2017	The outside dining area of Donna Jean at night Posted March 24, 2017
David gushed over the House-Smoked Salmon Plate Posted March 22, 2017	The Classic Cobb could have been better Posted March 22, 2017	The Local Avocado Toast presents itself as an appetizer, but it’s more like an entrée Posted March 22, 2017
The Belgian Lion once stood here. Posted March 22, 2017	Bread Pudding with Whiskey Sauce, a perfectly salty, sugary, warm note on which to end … Posted March 20, 2017	Chicken Creole, with the southern trinity of onion, celery, and green pepper Posted March 20, 2017
The petite version of the Dark Jambalaya Posted March 20, 2017	A silky, creamy cheese sauce made this mac-n-cheese the evening’s champ. Posted March 20, 2017

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