Chef Joshua Campbell's Mayberry (915 Vine St, downtown) will open for dinner starting Dec 4th featuring a menu that Campbell says will change weekly depending on what is fresh and in season.
“We don’t want to nail ourselves down to a set menu because it’s important for me to prepare and serve the best dishes possible. I want to be able to go to markets and buy the best ingredients to serve to our guests."For the first weekend, dinner offerings will include crispy pork belly with Frank’s RedHot butter and cheddar grits and short ribs with creamed corn and smoked bacon. Selected lunch menu items will be available at dinner on a rotating basis. Until Mayberry obtains their liquor license, guests will be able to bring their own alcoholic beverages for weekend dinners.
Mayberry is actively looking for local ingredient sources, so if you've got something you'd like to provide Chef Campbell, call him at 381-5999.
Weekly dinner menus will be posted on the World Food Bar Restaurant Group’s Facebook page and on Twitter, and will also be available by phone at 513-381-5999.
For other local blogger's reviews of Mayberry, check Urban Spoon.
No comments:
Post a Comment