I think it is fine and dandy if some people are confused at first. Two+ hour waits for a table are no fun. Maybe that'll keep initial crowds at bay somewhat [[she imagines hopefully ...)
The "Farmstead restaurant" moniker is not just jumping on the trendwagon for GCG's chef Josh Stockton. He grew up with family-farm-based holidays, and still has a familial connection to Berkshire hogs. I'll be ordering the pork!
http://detroit.eater.com/2014/7/8/61...old-talks-pork
http://goo.gl/4uYiRM
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