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The Lucky Accomplice is around 2,200 square feet, including the bar and kitchen. Credit: Adam Rothbarth
“Instead of a lucky rabbit’s foot, the rabbit took a human foot,” Ely said, explaining the shirt’s illustration. “Kinda flipped the script.” Credit: Adam Rothbarth
The pear tarte tatin involves mulled wine and almond cake, and is served alongside buttermilk ice cream. Credit: Adam Rothbarth
The everything tater tot is served with cured salmon, cream cheese and “everything.” Credit: Adam Rothbarth
The Oaxacan gilmet has mezcal and lime. Credit: Adam Rothbarth
The milk punch features bourbon, gin and bitters. Credit: Adam Rothbarth
The toasted raviolo includes pork Bolognese, Parmesan foam and chives. Credit: Adam Rothbarth
The roasted pork collar is served with purple grits, mushrooms and malt. Credit: Adam Rothbarth
The house-made Pimm’s Cup has gin, cucumber and ginger beer. Credit: Adam Rothbarth
The dining room will seat around 45 at full capacity; there are half a dozen picnic tables outside. Credit: Adam Rothbarth
The Lucky Accomplice is the newest restaurant from chef and co-owner Logan Ely. Credit: Adam Rothbarth

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