The Nitty Gritty
- Event is Sunday, June 9th at 5:30 p.m.
- Must be 21 or older, sorry kids
- Bring comfortable shoes; this is a farm
- Rain or shine
- Price is for 1 person
Sure, plenty of restaurants flaunt themselves as farm-to-table—and it's a beautiful thing. But how many times have you actually dined on the farm from whence the food came? Sat mere yards away from a row of the very lettuce that's gracing your plate? When it comes to getting back to nature, this kind of truly farm-fresh supper might just be the most downright delicious way to do it.
Armed with mad respect for our local farmers and a culinary approach best described as "global soul food," Angus Brown and Nhan Le together have elevated Octopus Bar from a hush-hush late night secret to one of the best restaurants in Atlanta (the best, if you ask Eater). And if you've had the good fortune of experiencing Angus' cuisine for yourself, you've most likely had a taste of veggies raised right in ATL's own backyard—including the fresh goods from Lauren and Luca at Le Tre Lune. Our gracious hosts for the evening have spent the last two years cultivating their picturesque little patch of earth at Glover Family Farms. Now, they're inviting the community to come experience the fruits of their labor firsthand.On Sunday, June 9, Angus and his culinary cronies (including sous chef Wilson Gourley, who worked with Angus at Miller Union, and pastry chef extraordinaire Sarah Dodge) will assemble a farm-to-table supper devoted to the cream of Le Tre Lune's crop (quite literally). From cucumbers to radishes to obscure Asian greens, Angus' menu will sing the praises of the season's best with a whole slew of veggie sides served alongside dry-aged local Porterhouse steak and stuffed trout cooked in a hand-built, hot-as-Hades brick oven. Even the libations prepared by Octopus Bar's Tim Faulkner will incorporate some of Le Tre Lune's farm-fresh goodness (we hear whispers of a spiked cucumber ginger limeade concoction), as will the sweet creations dreamed up by the artful Sarah Dodge for dessert. And after dinner? Get down to some bluesy jams by Hill Roberts, spend a little time with the folks who grew your supper from seed to plate, and live it up 'til the cows come home. (Proverbially speaking—there aren't cows. But you can hang with the chickens if you like.)