Executive Chef Zeb Stevenson has elevated the food at Watershed on Peachtree since he took the reins in January 2015. He’s overseen the Southern comfort menu’s evolution into one that’s a sophisticated reflection of his abilities as a chef with touches such as making his own vinegars. He cooks with and incorporates them into many of the menu items.
During our last visit, Stevenson had almost 10 varieties of vinegar fermenting, including tomato, coffee, blueberry and strawberry. Stevenson can only use them while his supply lasts, so he might have to tweak a recipe slightly as a vinegar runs out. Our advice? Get one of these vinegar-infused dishes while you can: the market greens salad with blueberry vinegar and olive oil (above); grilled Florida octopus with mushroom vinegar; roasted duck breast with carrots glazed in carrot vinegar; and strawberry vinegar pie.
Watershed on Peachtree
1820 Peachtree St.
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