Monday, December 29, 2014

and I ain’t joshin’

The first time Joshua Bedford and I talked about food he said “I’m from Texas. We pickle anything.”


That cornichon and pickled okra pinned to the top of his burger is the crown upon the chewy, smoky throne. 

He's helped put Charlies on the SoBro food map.


Josh’s fulsome cooking style is memorable; intense flavor cascading over texture over even more flavor.

His signature grilled veg and blackened chicken is a favorite.

So it was just a matter of time until the New York food press would notice.

He’s been noticed.

In Texas they go big or go home.

Joshua Bedford goes big, and he rarely goes home.

Good on ya!

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