Here’s How It Feels to Eat At a Communal Table | Eater

"Built around Melissa Martin’s bayou cuisine, this supper-club-style restaurant presents food in a family-style, communal way—think passing pots of soup and heaping plates of biscuits—because that’s how the chef experienced meals growing up. Staffers described the format as both romantic and practical: it preserves the intended shared experience while allowing the kitchen to fire a limited menu efficiently. Front-of-house practices lean into managing human interaction—training servers in conversational tricks (bringing out bread early to prompt sharing, steering topics, seating strategies that wrap larger parties around smaller ones) so shy or mismatched guests can still enjoy the meal." - Jaya Saxena