Ernest Hemingway once described the unwritten page as a “white bull,” an intimidating foe which he would conquer with his writing. If chef Pat Pascarella, executive chef at Decatur’s White Bull, has similar trepidations, his cooking does not reflect it. Smart Italian dishes of land and sea like crispy oysters and Anson Mills grits, beef ragu, striped bass crudo and tilefish cooked with pork belly are some of the rich, savory bites to expect. Plus house-made pasta like ferricelli, rigatoni, agnolotti, mafalde will melt in your mouth. But for true theater, book a Polenta Party, a chef’s table experience for 6 or more where the chef prepares a creamy feast that is poured across the long table and mixed with chicken, pork and vegetables. No plates, just grab a fork and enjoy!