Hoyoung Lee
It feels like a Parisian atelier In the light-filled, glass-fronted space on Davis Street, surrounded by vintage Dayton scales, John Boos butcher blocks, and a menu hand-written on a butcher paper scroll. Trained at the prestigious Culinary Institute of America in New York and a former instructor at Le Cordon Bleu in Dallas, Chef Aaron Hubbard opened Garnish Kitchen to realize his dream of opening a combination cooking school and working restaurant. Lunches include flatbreads, soups and salads, and Hubbard’s famous carolina pulled pork sandwich. During Sunday brunch, served 11 to 3, you may find quiches, Bananas Foster French Toast, and a “Biscuit & Gravy” flatbread.