"Mentorship has long been a big part of Moore's mission, and he says he feels he left Bronzeville in a position to succeed. Dondee Robinson is the restaurant's new executive chef and worked under Moore at Bronzeville."
"The menu will play to Moore's strengths, which is Southern cuisine. They'll have a burger; grits using grains from Charleston, South Carolina's Marsh Hen Farms; a Hoppin' John with smoked turkey topped with fried okra; steak au poivre with a 45-day dry-aged prime angus steak; deviled eggs with caviar; and more."
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