Du Jour with Justin Ferguson of Stroube’s Chophouse

For downtown watchers, few restaurants have been as anticipated as Stroube’s Chophouse, the sleek corner eatery at North Boulevard and Third Street that opened this spring.  Its beefy name seems formulaic, but there’s little that’s predictable in this kitchen. Chef Justin Ferguson is passionate about finding an authentic, albeit long, route to great taste: He bakes his own breads and hamburger buns, transforms pork bellies into pancetta, even churns the restaurant’s signature butter. Click here to read about the experimental chef. (Photo by David Gallent)—Maggie Heyn RichardsonTo read previous Du Jour features on local chefs and other culinary experts, click here.