"Inspired by chef Aaron Davis’s grandmothers, this laidback, BYOB Seabrook restaurant has garnered national attention for bringing Creole home cooking to the forefront. Diners will find staples like gumbo loaded with chicken, sausage, and blue crab; fried cheese curds topped with red gravy; and brunch staples like the New Orleans-style barbecue shrimp and grits served with toasted French bread. A crowd-pleasing combination of crispy, Cajun-spiced fried chicken served with diner’s choice of a buttermilk vanilla, pecan praline, or Southern red velvet waffle has become an attraction. The rotating daily specials, typically written on the chalkboard wall, are where Davis gets wildly creative — he cooks up things like chargrilled short ribs marinated in Korean barbecue and Caribbean jerk spices and a standout oxtail plate. The food here takes time, but a drink can make the wait go by faster. The restaurant’s refillable beverages, which come in mason jars, make for the perfect mixers." - Brittany Britto Garley
