Pickled onion, tomato and Parmesan cheese cover grits made chunky from smoked brisket and portobello mushroom at Fahrenheit 250 restaurant.
Pickled onion, tomato and Parmesan cheese cover grits made chunky from smoked brisket and portobello mushroom at Fahrenheit 250 restaurant. Allen Pierleoni apierleoni@sacbee.com
Pickled onion, tomato and Parmesan cheese cover grits made chunky from smoked brisket and portobello mushroom at Fahrenheit 250 restaurant. Allen Pierleoni apierleoni@sacbee.com