Best Baller Crudités

Edmund’s Oast

Staff Pick

I don’t know what magic spell Chef Reid Henniger casts on his vegetables, but they don’t look real. When I got a plate of the crudités — radishes, tomatoes, carrots, potatoes — they were so vibrant it was as if they were glowing. An accompanying dip was equally beautiful, decorated with chives and olive oil. And even though I had an entree coming, I devoured every bite. Like every single vegetable and scooped the dip clean. I dream about this plate, it was that good. That Henniger, he’s got the magic touch. —Kinsey Gidick
More Categories

More Categories


Attractions & City Living

Politics, News, & the Media

Culture, Arts & Entertainment

News & The Media

Recreation, Health, & Beauty

Shops & Wares

Eating & Drinking Out

Add a comment