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"It's nice because lunch is another outlet," Thomson says. "At Devereaux's we just had dinner so we found ourselves with a lot of trimmings and things like that that we would turn into a family meal or staff meal that we can really use here, that we can make into something else we can share with the public."

A new appetizer on the dinner menu pairs crisp Florida red prawns with a fresh roasted red pepper sauce.

So instead of a salmon, Nose Dive will feature a fresh fish, which allows for the seasonal selection of ingredients.

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Spencer Thomson is not much a fan of the spotlight. The chef, who led Devereaux's famed kitchen for nearly eight years, seems more at ease discussing the distinguishing qualities of Carolina Gold Rice than himself. That's probably why you haven't heard much from him since Devereaux's closed Oct. 23, but Thomson has been busy.

Nose Dive's menu will be in keeping with the restaurant's approachable fare, but Thomson will fit it into his personal culinary aesthetic. That aesthetic is driven largely by local producers. At Devereaux's, Thomson sourced products from around 20 different local farms, and he's carrying those relationships over to Nose Dive. That means the menu changes according to what's available.

Pearson had a style all his own and dishes all his own, Thomson says, and it would be impossible for Thomson to create them exactly as Pearson did. They are different chefs, with different stories.

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When he did a stage at a restaurant in Paris several years ago, he learned that the French word "gastronomique" refers to fine dining.

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Thomson and his team are also adding something they're calling the "Diggy Burger." The burger will change periodically and be a vehicle for some tasty creations. Think a burger made from smoked beef belly instead of ground beef.

In November, Thomson took over the kitchen at Nose Dive, Table 301's gastropub style eatery that opened in January 2011. The menu has remained somewhat close to what former executive chef Joey Pearson arranged, but Thomson and his staff, including executive sous chef Craig Kuhns, are slowly making their presence known.

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good food in a pub style atmosphere," Thomson says. "There really are no limitations on what you can do as long as it is good food at an affordable price."

But first things first, Nose Dive is not, and will not be, Devereaux's. The price point is completely different, Thomson says, and the restaurant serves both lunch and dinner, not just dinner. But, if you're looking for some sadness about this fact from Thomson, you won't find it. Instead, the chef is excited about cutting his teeth at something new. He's got big plans for lunch.

Adidas Tech Super 2.0 Leopard Black

Adidas Tech Super 2.0 Leopard Black

Adidas Tech Super 2.0 Leopard Black

Adidas Tech Super 2.0 Leopard Black

"It's the time of the season where Izzy's bringing in all the heirloom baby carrots," Thomson says, referring to Izzy's Heirlooms. "So it's roasted baby carrots, charred tomatoes, baby turnips, all stuff people are just bringing in the back door. So we're like, OK, it's on there."

Thomson and his team are "raising the bar at The Nose Dive and looking at new ways to elevate the gastro pub concept," says Carl Sobocinski, owner of Table 301. He points to Thomson's local partnerships.

green tomato rings (think similar to onion rings) and seasonal greens. Currently, the greens are spring mix and baby kale from Greenbrier Farm.

"I can't keep serving his dish," Thomson said. "It's like stealing someone's art and writing your name on it."

´╗┐Chef Thomson takes over Nose Dive kitchen

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Bottom line, Thomson says, Nose Dive will remain true to its origins, and he will remain true to his as well. When asked what Nose Dive will look like under him, Thomson thinks before explaining this way.

Currently, the dinner menu features a roast chicken Adidas Sl Loop Moc

Certain items will remain the same, but many will eventually change. Thomson explains his approach as if pre emptively guarding against any distress his changes may cause.

"So to me, gastropub means it is Adidas Sl Loop Rose

Other new dishes run the gamut from salad features to seafood and burgers. The Southerner salad includes fried Adidas Sl Loop Runner Trail

"His creativity, passion for food and strong relationships with more than two dozen local farmers and producers just can't be easily found in today's chefs," Sobocinski says.

and grits dish accompanied by Adidas Tech Super 2.0 Leopard Black roasted baby vegetables.

Adidas Tech Super 2.0 Leopard Black

Adidas Tech Super 2.0 Leopard Black

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