Are you sure you want to remove this item from your Recipe Box?
Please enter a valid email address...
The emails have been sent
Please consider subscribing to PureWow
At Ford Fry’s Atlanta restaurant The Optimist, diners enjoy freshly shucked oysters on ice and intriguing seafood dishes like frothy crab soup and skate wing schnitzel. So we expected the laid-back spot’s executive chef, Adam Evans, to utilize his mayonnaise-based Louie dressing for seafood. Instead, he matches it with heirloom tomatoes, lending the ripe fruit a creamy, slightly spicy partner on the plate. Try the dressing with tomatoes first, then take Evans's advice and enjoy any leftovers as a spread for sandwiches all week.
Enter your registered email below!