Table Talk: A night with no mis-steaks
“Eating local restaurateurs’ new dishes is one of the great things about special dinners like this,” Sophia Surrett writes about Bar Limina’s Steak Night. (Patrick Lantrip/The Daily Memphian file)
Sophia Surrett
Sophia Surrett is a University of Alabama graduate, where she received her B.A. in news media and M.A. in journalism and media studies. She has been with The Daily Memphian since July 2023, first starting as a business reporter covering various beats. Now, she covers food, restaurants, and hospitality and tourism.
Welcome to Table Talk, The Daily Memphian’s weekly food and dining newsletter for subscribers only.
Make no mis-steak: The bavette — a flap steak — was the highlight of Bar Limina’s Steak Night on Wednesday, June 24.
The Edge District cocktail bar held its second sold-out Steak Night with chefs from Kinfolk, Hard Times Deli and Gussied Up.
However, it was one of the side dishes — aligot — that really surprised me.
You’re probably asking: Sophia, what’s an aligot? That’s what I asked.
This is an excerpt of this story. To read more, please click here and subscribe.
Comments
Want to comment on our stories? If you’re a subscriber, scroll down to the comments. If you’re not a subscriber, only paid subscribers can add their thoughts, so subscribe now. Our commenting policy can be viewed here.