The recently opened, bitters-heavy cocktailery/shop is launching its first chef's table dinner, which'll be focused on N'awlins hooch & vittles, and broken into two seatings: a three-courser w/ a cocktail lesson, and a "grand fete" featuring fresh oysters, crawdads, and four paired courses, including oysters Rockefeller with an absinthe spritz, Creole shrimp and rice, and a whole chicken that's boned, stuffed w/ sausage, and hopefully at least given an old t-shirt to sleep in.
Published: June 15, 2011 at 4:00am EDT
443 E 6th St
New York, NY 10009
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