courtesy of vendor
After charming cornmeal fried oysters, their shaggy coats a vehicle for an enticing black garlic tartar sauce that we used to dip the garnish of frisee once the oysters vanished, the food was decidedly uneven. The country fried yard bird’s crust oozed grease when squeezed between two fingers. The biscuits, on the other hand, are the kind your Southern aunt might make, flaky and rich. Two mini Dutch-oven casseroles hold sides: mac and cheese showered in bacon and generously creamed corn.