mc-dining-out

After years of cutting his chef’s teeth in his father’s Louisiana-style restaurants, Scott Ghormley hankered for one of his own.

When Review-Journal staffers gave our suggestions for the valley’s best neighborhood restaurants, we asked readers to submit their own favorites. Here are some of them:

The next time you reach for a salt shaker, think about how much more interesting food could be with something other than plain old table salt. There’s smoked salt,salts with various herbs and spices, and even salt with activated charcoal.

Raw milk isn’t pasteurized. Pasteurized milk … well … is. And that’s all we can state definitively on the issue.