Photos: Gary Lee's Motor Club & Grub

By Lori Midson Tue., May 1 2012 at 12:06 PM

Categories: Foodography, Midson: Gastronaughty, Open and Shut Cases, Photos

Continued from page 1

"It's smoked comfort food," says White. "We smoke our own meats, our vegetables, our aiolis and even our vinaigrettes, and we're also making our own mustards and ketchup." And soon, he divulges, "we'll smoke our own sausages, cure our own meats and do pretty much everything we can in-house."

That includes plucking his own herbs from a rooftop garden, which Lee plans to add in the future, along with more landscaping, a smoker, a fire pit and fireplaces on his patio, which is still a work in progress. "Eventually, I want this to be like an exterior living room," says Bomar, who also plans to surround the patio's perimeter with bamboo. "I've got big plans for this," he concludes.

And when I stopped by yesterday to take a look at the space -- and eat -- Bomar's head was spinning with more ideas. But until they all come to bear, here's a glimpse of what you can expect when you step through the doors.

Lori Midson

The bar at Gary Lee's, which is bedecked with vintage hubcaps, tap handles constructed from Chevy 218 pistons and exhaust pipes, and a 500-pound black diamond tuft ceiling.

Lori Midson

Smoked tomato gazpacho.

Lori Midson

The patio at Gary Lee's, which was a huge point of contention when Lee first drew up plans to gut the former auto garage. In the future, Bomar plans to outfit the open-air space with a fire pit and fireplaces.