In Tyler, it’s common to describe a new place based on what it once was. Chef Lance McWhorter’s latest endeavor is on the corner of Erwin and College, or more accurately, where the pizza place was, which replaced the sub shop, which followed the pilates studio, next door to the now vacant post office. Reflective of McWhorter’s adventurous travels, his menu is courageously eclectic, with many dishes presented tapas style. We started with delicious raw oysters flown in from the Gulf and a Cubano split four ways. Then we happily moved on to main courses of flatiron steak with sorghum onions and roasted apples and “yardbird,” half of a local pasture-raised chicken roasted in a brick oven and glazed with a “secret” white barbecue sauce. Though we really shouldn’t have, we indulged in an East Texas version of our favorite Italian dessert, a summer berry panna cotta adorned with heaps of blueberries.
Cuisine: New American