Hugh Acheson's flagship Athens restaurant offers a modern take on Southern cuisine, including a low-country boil, also known as Frogmore Stew. This version uses wild Gulf shrimp and andouille sausage with a smattering of grilled corn and chunks of fingerling potatoes peeking out of the tomato broth. It is served with well-toasted crostini for soaking up the broth.
Special Dishes: Frogmore Stew
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