Fresh Catch: Perhaps an unlikely combo, seafood and fruit share a plate at the restaurant. North Carolina trout is crisped with rice flour, then topped with miso sauce and tart grapefruit wedges.
Lead Locavore: Chef Tres Jackson mixes homegrown ingredients with global flavors at Sorghum & Salt.
Garden gold: Charred local broccoli and cauliflower are served with herby Romesco sauce and almonds.
Intriguing sauces transform dishes like apricot mostarda atop cruciferous veggies
Sorghum & Salt has an urban farmhouse feel, with industrial-style shelves showcasing retail items.
Avocado puree and Szechuan chili oil with marinated trout
Beet caramel accenting a crémeux dessert