Chef Eric Balcom News Today

Southern hospitality and cuisine in the heart of Oswego.

I am thinking oatmeal or hot cinnamon-raisin toast with butter. I am thinking black, French- pressed espresso. I am not thinking sugar snap peas, fried okra, or kale and corn. I am from the North. I was born in Buffalo on the first day of winter. I grew up in snow. So, when I was told a new restaurant was soon to open in downtown Oswego, and that it would be a southern-style restaurant serving all those southern things I could never imagine anyone eating. I thought. We’re Oswegonians here....