Their barbecues involved nothing but pieces of beef on the grill -- no sauce, no salad, no forks and knives.

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Dale, operating in a modern stone-and-wood restaurant designed by New York's AvroKo, plays with classics, grilling the romaine in a deconstructed Caesar salad, adding Cherry Coke to the sauce in a duck tamale, and marinating sushi-grade tuna in smoky Lapsang souchong tea with, respectively, good, bad, and indifferent results.

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First up was the gado gado, a salad of boiled vegetables slathered in a peanut sauce.

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McClain and Izard both contributed to the menu which included a seasonal salad of warm pears, a seared scallop with XO sauce, lamb loin, and a cheese course amongst many more delicious items.

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Expect to find items such as a bone-in cowgirl ribeye laced with a house-made Worcestershire sauce and a side of beer and bacon braised brussel sprouts or a salad of Georgia mountain apple carpaccio, Caw Caw Creek country ham prosciutto and Point Reyes blue cheese tossed with a sweet shallot vinaigrette.

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Particularly good: grilled portobello mushroom salad with ginger tomato soy vinaigrette, and rack of lamb with red wine and rosemary sauce.

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Barossa Berkshire pork belly is cooked in a fragrant ginger and orange sauce, while local Black Angus beef is grilled and served with a fresh herb salad.

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