The Boil Program
Crawfish in season, Gulf shrimp and blue crab year-round, three seasoning registers.
Afro-Atlantic Creole Supper Club — Shockoe Bottom, Richmond VA
Welcome to Mirliton
An interactive walkthrough of every service moment, every staff role, and every system that runs the restaurant.
Begin the Experience →About this walkthrough
From the front door to the kitchen to the robots
Navigate using the menu above. Each section is fully interactive.
Chapter One · Arrival to Lagniappe
The Guest Journey
- 01
The Door
Greeted by name where we can. Coats taken, party confirmed in SevenRooms.
- 02
The Walk
Led past the raw bar and the roux range so the room introduces itself.
- 03
The Seat
Butcher paper down, candle lit, water poured inside ninety seconds.
- 04
First Contact
Server greets in two minutes: tonight's boil, the band time, the bar.
- 05
The Bar
Cocktails fire first — sazerac, cane daiquiri, the house Creole spritz.
- 06
The Table
Shared platters land family style. The long table eats together.
- 07
The Boil
Dropped to order — mild, Creole or fire — poured straight onto the paper.
- 08
The Band
Brass starts when the first roux goes dark. Lights drop a stop.
- 09
Dessert
Bananas Foster flamed tableside, the room turned down for the flare.
- 10
Lagniappe
A little something extra at the door — pralines, and the invitation back.
Chapter Two · Who Runs the Room
Staff Roles
01
Host
Door, book, pacing — the first impression and the last goodbye.
02
Server
Owns the table narrative, the menu and the tempo of the night.
03
Bartender
Cocktail program, bar seats and the Tuesday oyster hour.
04
Kitchen Line
Roux, fry, grill, raw bar and the boil pots.
05
Expo
The pass. Nothing leaves cold, nothing leaves wrong.
06
To-Geaux
A dedicated pass and team so takeaway plates match the room.
Chapter Three · Back of House
The Kitchen Tour
Interactive floor plan — tap any station.
Station 01
Roux Range
Six burners held for gumbo, étouffée and the sauce work.
Chapter Four · Four Houses
The Programs
The Second Line Table
Sixteen communal seats, shared platters, brass when the roux goes dark.
The Benne Kitchen
Sesame, okra, fonio and black-eyed peas — the West African pantry, named.
To-Geaux
Its own pass and team, so the takeaway plate leaves like a dining-room plate.
Chapter Five · Front & Back of House
Technology Stack
- ToastPOS, kitchen display and reporting.
- SevenRoomsReservations, guest profiles and pacing.
- Slang.AIPhone answering and overflow booking.
- KickfinInstant digital tip-out at close.
Plus twenty-plus supporting platforms across payroll, inventory and guest marketing.
Chapter Six · Automation
Robot Systems
HYTRON
Autonomous runners moving plates and bus tubs.
Avidbots
Overnight floor scrubbing, mapped and logged.
Tooshlights
Restroom occupancy signaling for the guest.
Verkada
Cloud security, access control and coverage.