Three types of po’boys will headline the menu, including fried shrimp,
oysters, and a hot link, which is a flat patty cooked like a hamburger.
There’ll also be fried chicken that’s been brined, soaked in buttermilk,
dredged in seasoning, and fried in lard, served with butterbeans;
boiled Gulf shrimp will be served by the pound, scattered across a beer
tray with andouille, potatoes, and corn-on-the-cob. Desserts will
happily skew classic as well, including beignets and a decadent
butterscotch pot de créme.
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