#lee gregory

FNAF SB - Freddy rescues Roxy from the Pizzaplex and makes her feel beautiful again. (switch!Glamrock Freddy, switch!Roxy, lee!Gregory)

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Freddy had insisted on going back for her. Gregory didn't like it one bit, and was still scared of her, but he let Freddy go.

New Post has been published on http://lastwordonsports.com/2016/05/27/no-one-likes-millwall-thats-way-like/

No-one Likes Millwall and That's The Way They Like It.

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[DOUBLE VISION]: a chef/bartender combo, highlighting each others’ favorite dishes, drinks, pairings and tales from behind the scenes.

The Roosevelt. Lee Gregory and T. Leggett, food and drink geniuses, respectively.

http://rooseveltrva.com/

What Lee eats & drinks: Natural-style hot chicken oysters. It’s something you generally do with fried chicken, bone-in, with the spicy concoction drizzled over, but these are just slathered in it and it’s screaming hot. You generally get white bread and pickles with it—the pickles cut the heat. We try to elevate it and use chicken oysters, a little spot under the chicken’s thigh. I like that dish, especially in the summer. And I’ve been drinking a peach beer – Terrapin’s Peach Farmhouse Ale. I like that thing. And our tuna carpaccio – a nod, in some sense, to chef Eric Ripert at La Bernadin. One of his signatures is grilled bread with foie gras terrine and tuna. Raw. This is kind of our version of that. We added Asian pear and radish, but the idea is still the same. And instead of just serving foie gras as expected, we make it into a powder.

(Tuna carpaccio, foie gras brown butter, Asian pear, radish.)

What T. eats & drinks: Chicken wings in Alabama white sauce, a creamy mayo and horseradish take on barbecue sauce.

Lee: In Alabama, they’ll have it on nachos, marinate stuff in it, pour it over everything.

T: BBQ sauce does two things for me: it’s got the kick, but also has the creaminess. With the smoked chicken wings, I’d drink the Scuppernong Sour – its acidity works well with the white sauce.

I also like zucchini.

L: Yeah. This guy eats a lot of squash.

(Perfect sticky-sweet ribs with peanuts.)

[B+B]: Lee, any inspirations you’ve taken from the bar?

L: One thing we’ve stolen from T. is a barrel-aging thing. When the bar is doing barrel-aged Negronis or something, they’ll use an NO2 charger and get a result overnight that typically takes months or longer. So we’re trying a vinegar project, doing the same (a quick barrel aging) with vinegar. So now I can take cherry or red wine vinegar that’s been in a barrel, put it in the charger with oak barrel wood chips and soften it up some. 

[B+B]: T, inspirations from the kitchen?

T: I just try to play on what Lee thinks up – produce-wise, what’s around, what’s in season. If he’s using pecans, I’m using pecans. Streamlining between the front and the back. We’ve been hanging out for years now, talking about food. I don’t really know where we start and end.

L: It does make a lot of our food and drink fit better. It reads better. Maybe that’s just it - the two menus read similarly, so they trick the mind into thinking it all goes together. (Laughs.)

T: If anything, I’ve always appreciated how there’s nothing there that doesn’t need to be there. Lee’s great about that. Focusing on simplicity, using things for balance. I try to do that, too.

L: In a sense, that’s something that we do well across the board. Every drink is not too alcoholic, bitter, sweet, sour. We try to make the food the same way.

(Original illustration by wunderkind Clara Cline.)

[B+B]: T, same question, inspiration from the kitchen?

T: I stole the charred lemon from Lee. There are similarities in the process, too – the way things are experienced. Like the tuna carpaccio with foie gras. We don’t say the foie gras has been transformed into a powder. It’s a surprise. There’s not a lot to read and it’s presented in a way that’s fun – people seem to appreciate the riffs on things, the variations.

[B+B]: What’s your vision for the dining /drinking experience? What would people ideally feel as they sit down here?

T: Comfortable and surprising. Simple and done perfectly. Even the cheeseburger is, like, wow.

(Double cheeseburger, cheddar, bacon onion jam, rooster sauce.)

L: When we were getting this place together, we wanted so desperately a place that could be here forever. We lean a little southern, but sometimes we’re not at all. I’m very happy with the way it has turned out. Going on 2 years, but when you walk in here, you don’t know if we’ve been open for 2 or 18. It feels kind of timeless. I don’t think we’ll ever be in the position where we’re forced to do a renovation. It just feels right, from the floors to the food and drinks and staff. It’s married together more than I ever thought it could be.

T: I like, too, how you can have multiple experiences – a burger and a pint, or a date with a nice bottle of wine and some more adventurous dinner, or a round of cocktails with an ingredient or two you’ve never tasted. A lot of places have one experience for you and they work super hard to nail it, and you go there for that. But you can come here for lots of reasons.

L: We’ve certainly been able to capture our vision of what the neighborhood restaurant was supposed to be. It’s grown leaps and bounds past that.

(Foreground: Southern Gin Fizz - cardinal gin, lime, pecan orgeat, buttermilk, soda. Background: Providence and Grace - Four Roses bourbon, Punt E Mes, cream sherry, lemon, Angostura.)

[B+B]:  Doing any bar/kitchen takeovers any time soon?

L: Mike at Secco wants to do a tomato dinner in August, and hopefully in November, the people that run the Ideas in Food blog are coming to do a dinner at Heritage that we’ll be a part of. That’s going to be incredible. That will coincide with the release of their second cookbook. We’ve committed to so many things these last two years, I’m trying to back off a bit, especially since we’re open on Mondays now.

T: We’ve got the tiki bar takeover at Ipanema on Wednesday the 31st – it’s Tim from Heritage and me. it makes sense to use a place that doesn’t usually do stuff like that. And when I’m in a different environment, it doesn’t feel like work. 

[B+B]: What keeps you coming back to your job?

T: I’m super lucky – they allow me to do my own thing. I’m not tied down. I make my own decisions, and that makes me feel good. I come to work. I do my thang. I’ve been in other jobs where you get second-guessed every decision, and it’s tough. We’re friends here. It’s fun to hang out. It’s what I like doing and I’m in a positive environment where I can riff off of everyone else.

L: I’m kind of the same way. Our staff and environment have very little drama – it’s not the normal restaurant environment. And that’s why everyone’s been around for so long. We’re great together. One of the biggest kicks I’ve gotten out of this thing is figuring out how to make the most with the least. We’re not totally set up like most places because it’s small, there’s nowhere to put tons of ingredients and equipment and stuff. I like to fit the puzzle pieces together – in some psycho way, it’s fun. 

T: Yep. If it was too easy, it wouldn’t be fun any more.