22 N. Palafox Street
AWARD: Hall of Fame
Alex McPhail is firmly ensconced as a Panhandle pioneer and a top Southern chef. He dolls up organic chicken and dumplins (gnocchi), fries his catch in hushpuppy batter and reinvents compotes, pickles and jams (blackberry chili, strawberry gin). Creole seared salmon is more uptown; so is the Palafox Mule with house ginger beer.
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