The Boil Program
Crawfish in season, Gulf shrimp and blue crab year-round, dropped to order and seasoned in three registers — mild, Creole, and the fire. Butcher paper, mallets, cane vinegar.
Opening in Shockoe Bottom · Nightly from 5
The Experience
Char, smoke, cane and butter. Every plate will leave the pass hot, and the brass starts when the first roux goes dark.
Four Houses
The Programs
The Second Line Table
One long communal table at the heart of the room. Sixteen seats, shared platters, and a brass band that starts when the first roux goes dark.
The Benne Kitchen
Sesame, okra, fonio, black-eyed peas — the West African pantry that became Creole cooking, cooked with French technique and credited by name.
To-Geaux
A dedicated pass and its own team, so the takeaway plate leaves the kitchen exactly the way the dining-room plate does.