August 23, 2012
Staff Photos: Meghan Kotowski Graft offers, from left clockwise, a grilled Caesar salad with dried cranberries and fried tobacco onions, Atlantic jolt head porgy on mashed potatoes topped with an arugula salad and chicken spring rolls.
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THE DISH: Graft
Grayson's newest restaurant offers farm to table meals that are current with seasonal ingredients.
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