You will find cajun elements like shrimp and grits, red beans and rice, and redfish Pontchartrain; delta items like tamales, frog legs, and fried catfish; and traditional southern dishes like cornbread, fried green tomatoes, and pork chop. It is a strong menu balance where everything works well with each other while providing a wide range of food that will please most.
I’ve gone through menus with the culinary team in the past at Petit & Keet, and they pay careful attention to detail to get things right. Every dish is conceptualized and adjusted multiple times before it made the menu, and you can see where the opening delay gave them even more time for refinement. Like Petit & Keet, they plan to offer frequent specials that often see customer favorites make the permanent menu in future iterations.
The cocktail menu is equally thought through with veteran bar-man Rob Armstrong serving as the beverage director. The initial summer cocktail menu plays well to the heat of the summer with a lot of fresh fruit purees throughout such as the Heavens to Betsy with watermelon, Gussied Up with a house cranberry compote, Bikini Bottom with pineapple, Hissy Fit which is a jalapeno-infused margarita with dragon fruit syrup, and they bring over their signature Peachy Keet frozen cocktail across the river. Everything we tasted was well balanced and delicious, as you would expect from a strong bar team.
On the wine side, the list is curated by Susie Long, who builds some of the best wine programs around. You will find a good mix of reds, whites, and rosés by the glass as well as a strong list by the bottle. Everything on the bottle list gives a better than priced quality from the lowest priced Anne Amie Pinot Gris (which is delicious) to the Silver Oak Cabernet which is one of my favorite bottles.
For beer they have a number of tap handles dedicated initially to the favorites of each core member of the restaurant. You will find a strong mix of local crafts from Stone’s Throw, Lost 40, Bike Rack, Superior Bathhouse, and Black Apple Cider. They will also have a number of local and regional crafts in bottles and cans as well as the typical mass-market domestics.