On August 14, executive chef and owner Matt Marcus and his team welcomed a new lunch menu at Watershed on Peachtree in Atlanta. One of the dishes is fried oysters with Frankfurter green sauce, pickled quail egg, saffron, potato and dill. Marcus first creates the sauce, which hails from Frankfurt, Germany, with a number of herbs sourced from Georgia: borage, chervil, salad burnet, French sorrel, chives, parsley and dill. Then he blends them with ramp oil, crème fraîche, vinegar, egg yolk and labneh from a Georgia farm.
Availability: Through winter
Price: $14