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Barley Swine Review
On any given night, you'll likely find a steady line of eager patrons waiting outside the door to this modest little eatery. The ‘no reservations' policy guarantees guests get a spot on a first-come-first-serve basis no matter who you are. Chef/owner Bryce Gilmore wouldn't have it any other way. The strictly seasonal and locally-sourced menu of daily specials blend the artistic style of Japanese sushi with the familiar flavors of Southern comfort food. Gilmore and his team do beautiful work making something as simple as scrambled eggs divine with goat feta, pines nuts and broccoli. Asparagus soup with pickled oyster mushrooms is silky and savory with the addition of crispy beer batter fritters. Coffee-rubbed brisket is delivered with modern updates to traditional the barbecue fixings — coleslaw, potato salad, and a smoky baked bean purée.
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