Chef Michael Chanthavong really knocked this menu out of the park. He rolled out a bunch of plates for myself and editor Cathy Martin of South Park Magazine. Everything was delicious!! From meat, to seafood to veggies!
At Mizu, guests can grab a seat at the counter and watch behind a glass partition as the chefs prepare dishes such as robata-grilled oysters topped with yuzu corn butter, panko and spicy aioli.
Read More: Read More: https://southparkmagazine.com/fire-and-water/
Hello, my name is Justin Driscoll. Originally from New Jersey, I call the wonderful state of North Carolina home. I might have taken your photo at some point or met you at a Rock N Roll show? However, I also have many other facets of my life I am passionate about. I started this site to talk about some of those things.
Whether it be guitars, guitar gear, Harley’s, Jeep stuff, photography, vinyl or travels, I’ll be on here to chat about it.
Stay Weird, Stay Creative!