Chef Jonathan Justus, owner of the farm-to-table restaurant, Justus Drugstore in the little town of Smithville, only has to drive a few miles to pick up his Berkshire pig, the most prized pork to hit the tables of Momofuku in New York to Chez Panisse in Berkeley. It's this ideal location, paired with Justus' "make it from scratch" philosophy, that have made his year-old restaurant the apotheosis of locavore dining. On the menu this summer: the pig (naturally), served with a blueberry-ginger sauce and heirloom polenta from nearby War Eagle Mill.
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From Food & Wine , JUL 2008
In a fabulous space that was once a drugstore, Kate Krader loved chef Jonathan Justus’s phenomenal mushroom soup: hot broth poured over a luscious mound of mushroom pâté....MORE
From Food & Wine , DEC 2008
The waiter brought out a bowl containing a creamy grilled button-mushroom pâté surrounded by seared shiitakes, hedgehogs and porcini, then poured in hot pork broth...MORE
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