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Duane Nutter’s Red Beans and Rice with Andouille Sausage

Duane Nutter, executive chef, One Flew South, was eight years old when he and his mother left Morgan City, Louisiana—a town of 12,000 built on the petroleum and shrimping industries, about an hour’s drive west of New Orleans—for Seattle, Washington.

Q&A with Duane Nutter of H. Harper Station

ATL Food Chatter: November 15, 2010 (To receive the Chatter and other culinary tidbits directly in your inbox, sign up for our weekly dining newsletter) Lush Life Group, the folks behind One Flew South in Hartsfield-Jackson, last week opened H. Harper Station—a Southern-minded spot on Memorial Drive in Reynoldstown that was formerly the Depot. Early menu highlight include a country ham plate, fish and grits, “Louisiana bouillabaisse” and a Germanic-sounding pumpernickel-crusted bass with gnocchi and mustard-braised kraut in a wheat beer broth. The libations stretch over twelve pages, featuring forty cocktails, twenty different bourbons, a tightly curated wine list, and over a dozen beers on tap.

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