Following the party at City Grocery, a group of us walked around the corner to 208 for a late dinner. We were fortunate to land a table in the packed dining room and settled in with a great zinfandel. Our table was near the somewhat open kitchen and a few minutes into our stay, I waved hello to my good friend and chef, John. John has been with 208 for a few months now and in looking a the menu, he has done a wonderful job of respecting the restaurant's integrity while adding his own signature items. Our favorite Oxford waitress, Erica, quickly arrived with an unnecessary, but completely appreciated amuse-bouche from the chef and this is where I will begin to publicly profess my adoration for John. If you have read any of my previous blogs, you will know that I have a thing for liver. Perhaps it was my mom's delicious chicken livers and onions she made in the electric fry pan growing up, or the foie gras that Mark introduced me to for the first time in San Francisco at Farallon Restaurant. Regardless of the origin, I am a glutton for liver in all of its forms and proceeded to dive into the salty, smooth, airy chicken liver pate on crostini, licking my fingers as I finished my share, praying it was not over. I am here to tell you that it is the best pate I have ever experienced and my only complaint is that it is not on the menu...yet.
I hesitated when ordering as I really wanted the locally raised quail, but also was draw
Despite the fact that Oxford, Mississippi is home to a 2010 James Beard winning chef, where culinary delights reign, good Italian f
Unfortunately Mark was unable to join me for these eating experiences as he had a gig at Proud Larry's with Kenny Brown. He looked amazing on-stage. Recently he lost some weight, which is not easy to do here in Oxford and he proudly announced that his treat for losing more weight will be a pair of seersucker jeans. I kid you not.