This week Ian McNulty digs into Lilly's shrimp pho, Mid City Yacht Club's pulled pork poppers, and Meauxbar's crab and quinoa salad: "Sweet peaches appear to be the most prominent ingredient, but it's the aromatics of smoked goat cheese playing across the very fresh, springy crabmeat lumps and bending back into the nutty quinoa that made it stand out for me." [Advocate]
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