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Epicurean Kentuckians: Endorphins for Breakfast

2013-09-01 - 104 Public Square, Columbia, KY - Photo CM photo. Plate by Gary Crawford. Creative Columbia Chef Gary Crawford created this breakfast plate, loaded with endorphins from a bottle of T abetted by the stacked cup of finely diced onions, jalapenos, and pickled carrot slices from a jar of jalapenos. The eggs are over easy, tender, not lacy. Fried potatoes are a signature house specialty. And the grits: Really good - though the restaurant, fixes them as a courtesy, not as the sacred obligation grits with breakfast truly are. These have almost enough butter - almost up to the obligatory amount of animal fat one would have in Lake Woebegone, if they had grits there. Grits are only mandatory where truly suth'ren cooking is the law. The condiment cup: It's enough to liven up the entire place - sometimes in the grits, sometimes in the potatoes, sometimes in the eggs, sometimes for "breakfast dessert" to meet the day, sometimes in all of the above. This custom breakfast was served at TaP's Diner, 104 Public Square, Columbia, KY. Open on Sunday from 6am-3pmCT. - EW
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