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Why are chefs milling their own flour, fermenting yogurt, and churning butter as if they lived in a little house on the prairie? Butter is easy to make—but hard to make well. Chefs shouldn’t waste their energy playing dairymaid.
Mission + Market is rigorous enough about its food for gourmands and glamorous enough for scenesters. It also allows an old-school chef to return to what he truly loves: seafood without fuss. Our review.
After six and a half years at Murphy’s and Morningside Kitchen, chef Ian Winslade has moved on, opening his own West Coast-style restaurant called Mission + Market in the Three Alliance Center near Phipps Plaza in Buckhead.