• Lamb belly with smoked eggplant puree, charred spring onions and radishes. Photograph by Thomas Bowles
      Lamb belly with smoked eggplant puree, charred spring onions and radishes. Photograph by Thomas Bowles
    • Hand crafted plates.  Photograph by Thomas Bowles
      Hand crafted plates. Photograph by Thomas Bowles
    • Eggplant roasting in the oven. Photograph by Thomas Bowles
      Eggplant roasting in the oven. Photograph by Thomas Bowles
    • A bartender finishing a Gibson. Photograph by Thomas Bowles
      A bartender finishing a Gibson. Photograph by Thomas Bowles
    • Salted caramel doughnut with popcorn sugar. Photograph by Thomas Bowles
      Salted caramel doughnut with popcorn sugar. Photograph by Thomas Bowles

      Issue 4: London

      This industrial-chic restaurant would be as much at home in Brooklyn or San Francisco as here in Dalton. Its modern British cuisine is two steps above classic comfort food, and it is excellent. Expect unique combinations like lamb belly cooked perfectly and plated on a wonderfully silky eggplant puree with a touch of freshness from charred spring onions and radishes. Don’t skip dessert, either: There’s a genius salted caramel doughnut with “popcorn” sugar and clotted cream ice cream. Just be sure to make reservations in advance; this place is a hit among locals and out-of-towners alike.