Chefs Colby and Meg Garrelts stuff most of the menu at their restaurant with Midwestern dishes, but the po’ boy is a welcome interloper of the Southern-tinged variety. Served at lunch, this po’ boy features a fried piece of catfish with a crisp cornmeal crust. It comes crowned with a creamy splash of spicy remoulade and a bright thatch of greens from the garden.
Special Dishes: Po' boy
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