Hotel Harry

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The Southerner
The Southerner
The menu at Harpoon Harry ditches the usual fare in favor of a menu inspired by chef Morgan McGlone’s time at Husk in Nashville: boiled peanuts, shrimp and grits and devilled eggs ahoy. No need to head home early: the rooms upstairs at Hotel Harry, like an Ace but with less attitude, have plush fittings and crisp design.

By Lee Slims

This appeared in the May/June 2016 issue.
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