Straight outta SoNo I was holding a pre-meal meet with the staff led by myself, Mark Williams and Chef Jodi (Sous Chef Greg Shade AKA: Meatlover, was expected but too slow to get to the mic. Too much Chorizo for him).
Steamed Blood Clams
(Holy Crap, I love Poblano Peppers…and seafood with it?? I’m sold).