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Blackberry Farm

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From Food & Wine, Dec 2007

“I’m not a fan of wagyu beef, the fancy, fatty meat from Japanese beer-fed, hand-massaged cattle. New chef Peter Glander at Walland, Tennessee’s Blackberry Farm claims he isn’t a fan, either—which perversely explains why his wagyu beef is so good: He’s figured out how to make the meat succulent, not chewy....” MORE>>

– “Best Restaurant Dishes of 2007”

Last updated December 2007 lastArticle = 12/2007 and lastAward =