Block & Grinder’s mid/late summer menu includes Hudson alley foie gras with peach jam and a bone marrow bread pudding, but I’m most fond of this: The “Local BLT” that isn’t on the menu, because chef Ben Philpott prefers to run it as a special, so he can only offer it when the tomatoes are up to snuff. (Currently, he’s using Arkansas Travelers from Small City Farms.)
Fran’s Filling Station has new menus for lunch, dinner and cocktails, and is now open Mondays for both lunch and dinner. Look for veggie burgers, a New South fried chicken sandwich and Thai tacos at lunch, chicken Milanese, banh mi sliders and seared scallops on sweet corn hash at dinner, and the Lynchburg Slush among drinks. 2410 Park Road; 704-372-2009.
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