The Boil Program
Crawfish, Gulf shrimp and blue crab dropped to order, seasoned in three registers — mild, Creole, and the fire.
A New Orleans table, by way of the islands & the Gulf.
The Supper Table · Nightly from 5, when we open the doors
Chargrilled Oysters ·Dark Roux ·Gulf Shrimp ·Brass Band Nightly ·Stuffed Mirliton ·Crawfish Boil ·Bananas Foster ·Shockoe Bottom ·Chargrilled Oysters ·Dark Roux ·Gulf Shrimp ·Brass Band Nightly ·Stuffed Mirliton ·Crawfish Boil ·Bananas Foster ·Shockoe Bottom ·
The Thesis
Afro-Atlantic Creole
Okra crossed the Atlantic in West African hands, and it crossed with its name — ki ngombo, the word that became gumbo. Benne seed, fonio, black-eyed peas and the long patience of the greens pot traveled the same routes: from Benin and Senegambia to the Caribbean, from the islands to the Gulf, from the Gulf to the roux pots of New Orleans.
What the world calls Creole cooking is that inheritance braided with French technique, Spanish spice and the fruit of the Gulf. Mirliton cooks it in the open — the West African pantry named on the plate, the island routes drawn on the menu, French method in the pan. Not another Creole restaurant. The whole Afro-Atlantic table, in Richmond.
Opening in Shockoe Bottom · Richmond, VA
Big flavor, low light, and a band that never stops.
Mirliton is a Creole supper club taking shape on the edge of the James — dark roux, Gulf seafood and char-kissed oysters in a candlelit room where the brass starts early and the table stays long. Come hungry, stay late, leave loud.
low light
& butter
The Canon
Signatures
- Chargrilled Oysters18
Fire-roasted, garlic-herb butter, parmesan
- Stuffed Mirliton12
Our namesake, baked in the shell — shrimp & ham
- Maringouin Ki Ngombo22
Dark roux, Gulf shrimp, lump crab & okra
- Ribeye Tchoupitoulas48
14oz Angus, tasso butter, Creole brandy pepper sauce
- Bananas Foster14
Flambéed tableside, brown sugar & rum
Four Houses
Our Programs
Second Line Table
The long communal table at the room's heart. Brass, platters, strangers who leave as a krewe.
Benne Kitchen
Sesame, okra, fonio, black-eyed peas — the West African pantry that became Creole cooking.
To-Geaux
The whole table, boxed with care. Yakamein and the late plate follow after eleven.
The Week We're Building
Every Night Has a Name
Four nights, four rooms, one table. This is the plan.
Tuesday
Oyster Hour
Half-shell & chargrilled, 5–7 at the bar.
Thursday
Boil Night
Crawfish by the pound, newspaper on the table.
Friday & Saturday
Brass & Roux
Live band from 8. No cover, ever.
Sunday
The Late Table
Yakamein and the after-set plate past eleven.
From the Pass
The Plates
The Room
Laissez les bons temps roux-ler
Emerald walls, low candlelight and one long communal table — a room built for brass, butcher paper and a night that runs late.
Shockoe Bottom · Richmond, VA
The roux is coming. Be there when the doors open.
Join the list and you'll know before anyone else.