Kevin and Laurie Tarter expand their culinary empire within the confines of the Edgewater Hotel's ground floor, also home to their Chef's Table. Small plates take on Big Easy flavors with liberal doses of spice; smoked fish dip, boudin balls crowned with runny egg yolk and Asian beef skewers are stellar, and sublime sauces elevate both shrimp & grits and chicken livers. Dessert shooters satisfy without oversating.

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