The Grilled Cheeserie Image

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For Le Cordon Bleu-trained chef Crystal De Luna-Bogan — who moved to Nashville after building her career in fine dining in Southern California at Napa Rose, The Four Seasons and Clementine — the inherent simplicity of the grilled cheese sandwich is what makes it such a great blank slate. Bogan elevates the humble sandwich by integrating locally sourced and artisan ingredients to create a menu with a range of options, from basic to adventurous, even giving customers the option to build their own. — Abby White

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