Chef John Hall has been making waves in the Pacific Northwest since he moved to the area at the end of 2021. Through pop-ups and kitchen takeovers, the Alabama-raised chef and owner of Post Office Pies is bringing his Southern food to Washington state. This Memorial Day, May 30, Hall will partner with Deborah Taylor and Scott Ross of Port Townsend’s Finistere. The prix fixe menu includes options like oxtail ragu, crawfish fettuccine, and New York strip steak with grits, spring onions, and shaved truffles. Hall is even shipping grits in from Southern Carolina company Anson Mills for an authentic touch.
Before launching Post Office Pies in 2014,
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