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An industrial-chic small-plates restaurant on Royal Street where the menu leans Gulf-forward with enough global riffs to keep things interesting. The kitchen started as a tapas spot and still thinks in that register, running imaginative little plates alongside proper mains. Save a lane for dessert: the bread pudding with toasted pecans, apples, and bourbon caramel has become something of a local institution. Closed Sundays and Mondays, so plan accordingly.
The awards strongest first
One number, weighted & current 62
How we scoreThe dishes from the writeups
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Gulf crab cakes
“Standouts include gulf crab cakes that get a kick from Sriracha-lemon aioli and a sugar cane-glazed pork belly paired with pickled cabbage and Carolina gold barbecue sauce.”
Eater -
Sugar cane-glazed pork belly
“Standouts include gulf crab cakes that get a kick from Sriracha-lemon aioli and a sugar cane-glazed pork belly paired with pickled cabbage and Carolina gold barbecue sauce.”
Eater -
Bread pudding scam
“Be sure to save room for dessert — the signature Bread Pudding Scam with toasted pecans, apples, golden raisins, and Bourbon caramel sauce is a stand-out.”
Eater
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