Dave Mitchell is not a morning person. Longleaf Swine, the downtown Raleigh restaurant where he works as the chef, is not open today. And yet, a few minutes before 8 a.m., he comes barreling in the front door, eager to get a fire started. Without pausing, Mitchell power walks to a two-top table, flipping down the chairs perched atop it and swinging a gray bag off his back into one of them.
2026-03-30
Comments are closed, but trackbacks and pingbacks are open.