This is that place – unhurried, unfiltered, and always set for one more.
There is always a seat for you here.
Start with a glass of Chardonnay, because.... why not?
And when the bacon is ready,
make one or two extra pieces
just for you to nibble.
Some rules are meant to be broken.
Summer
Succotash
with Bacon & Sweet Onion
INGREDIENTS
4½ slices thick-cut bacon, chopped
1½ cups sweet onion (such as Vidalia), diced
1 cup fresh okra, sliced into ½-inch rounds
3 cups fresh corn kernels (about 4 large ears), plus all scraped corn milk
2 cups cooked baby lima beans (fresh or thawed frozen)
1 cup cherry tomatoes, halved
2 cloves garlic, minced
2 tablespoons unsalted butter
3–4 dashes of your favorite hot sauce (such as Tabasco or Louisiana style)
¼ cup fresh basil, thinly sliced
Kosher salt and black pepper, to taste
INSTRUCTIONS
Crisp the bacon. Fry the chopped bacon in a large skillet over medium heat until deeply browned and very crispy. Remove with a slotted spoon and set aside on paper towels. Pour off any excess grease, leaving about 3 tablespoons of bacon fat in the pan
Sauté the aromatics and okra. Toss the diced sweet onion and sliced okra into the hot bacon fat. Cook for 5 to 6 minutes, stirring occasionally, until the onions are translucent and the okra begins to brown slightly around the edges. Stir in the minced garlic and cook for 30 seconds until fragrant.
Simmer with corn milk. Add the fresh corn kernels, the scraped corn milk, and the baby lima beans to the skillet. Drop in the butter and turn the heat down to medium-low. Let the mixture simmer for 5 minutes, allowing the starchy corn milk to thicken into a rich, natural sauce that coats the vegetables
Spice it up. Dash the hot sauce directly into the pan and stir well.
Finish and garnish. Turn off the heat. Fold in the halved cherry tomatoes and sliced fresh basil so they warm through. Season to taste with kosher salt and black pepper. Stir half of the crispy bacon into the mixture, then scatter the remaining bacon on top right before serving.
