Foreign and Domestic
Ned Elliott has found an unlikely home for his ambitious cooking: a gritty Austin building that once housed a skateboard shop. Elliott has cooked in some of the country’s finest restaurants, including New York City’s Alain Ducasse at the Essex House (closed) and Picholine. Now he uses that training to create dishes as refined as crispy beef tongue with horseradish-yogurt sauce and microgreens, and as unfussy as a fried green tomato BLT.
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