![]() ![]() "Our smoker’s only so big, and it's first-come first-serve. "We brine it overnight, then smoke them for six hours every day before service," he says. ![]() Burnett says they put "a lot of love into it." "So we have cornbread, chicken-fried steak, and brisket that we smoke overnight." "The food is country-style cooking with a Southern backbone and Texas flair," Burnett says. He worked with Wetzel to give the menu a country focus. Menu of comfort food executed by chef Chad Burnett, and with creative input from Wetzel.īurnett is a partner and VP of Culinary for Funky Lime Hospitality Concepts who oversees menu development and kitchen design. Their vision for the Riot Room was a venue steeped in country music culture, a high-energy country bar and restaurant with drinks and live music - and the reason we are here today, a ![]()
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