Even though PJ Edwards and his team employ strong culinary technique in his kitchen, he avoids the term “chef-driven” when talking about Meadow, the restaurant he opened this fall at the Alley at Bitters. Instead, he calls it “ingredient-driven,” and that distinction explains why this neighborhood spot also serves as a delicious and beguiling dining destination.
Read more at: https://www.sanantoniomag.com/December-2018/The-Right-Ingredients-at-Meadow/