The Rye Bar and Southern Kitchen's chef Michael Rigot tends to several of his gourmet grilled chevre cheese on boulted bread grit loaf sandwiches with blueberries, spicy pecans and local greens on an outdoor grill in Raleigh in 2016. Legislation passed this month would allow restaurants to use outdoor grills.
The Rye Bar and Southern Kitchen's chef Michael Rigot tends to several of his gourmet grilled chevre cheese on boulted bread grit loaf sandwiches with blueberries, spicy pecans and local greens on an outdoor grill in Raleigh in 2016. Legislation passed this month would allow restaurants to use outdoor grills. Harry Lynch hlynch@newsobserver.com
The Rye Bar and Southern Kitchen's chef Michael Rigot tends to several of his gourmet grilled chevre cheese on boulted bread grit loaf sandwiches with blueberries, spicy pecans and local greens on an outdoor grill in Raleigh in 2016. Legislation passed this month would allow restaurants to use outdoor grills. Harry Lynch hlynch@newsobserver.com

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