![]() ![]() ![]() Dudley says, “It doesn’t take long from the field to your table.” Apples are picked in Ellijay and organic mixed greens come from Cartersville. He hand-cuts all of his Angus steaks, too. Even the chicken is special: it’s from Springer Mountain Farms, known for its all-natural chicken. Redfish is brought in from Texas, and the salmon is, of course, Scottish. The trout is from the north Georgia mountains, and the catfish is from Mississippi. Wahoo is boated into Savannah and then driven to Acworth, and mussels are collected at Prince Edward Island. ![]() Scallops are flown in from New Bedford, Mass. And he’s accomplished that goal with a new restaurant that elevates and respects the ingredients, and rivals even the finest kitchens in Atlanta, if not the entire Southeast.įresh lobster is brought in from Maine. When Chef/Owner Steven Dudley of Caper’s decided to open his second restaurant, Fish Thyme in Acworth, he wanted to specialize in the freshest seafood and locally sourced products. Chef Steven Dudley of Fish Thyme Restaurant and Bar welcomes you to his Acworth restaurant.īy Kathie Beckett photographs by Todd Beckett ![]()
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