Seagrove Beach Florida welcomes the much anticipated Hotel Viridian and 6,700 square-foot restaurant “V.” H Texas met up with chef David Carrier and Sean Goss to sample the menu.
Photography by Kathleen Axell
“The concept is local,” says Carrier. We feature ingredients on the plate instead of our ability, he says. All meals will start by breaking bread.
Foie Gras Terrine
Apalachicola Oyster Stew with Tabasco crackers
Red Fish on the 1/2 shell
Shrimp & Grits with Green Tomatoes