Dec 1, 2017 - Dec 3, 2022
OK so where do we start?
It’s our first weekend open and you’re all welcome. We can’t wait to introduce you to our Louisiana kitchen – we’ve worked, nay – slaved over our choices to bring you the best of the Deep South; pinch the tail and suck the head before mellowing out with a glass of smoked rye whiskey that’s guaranteed to keep the winter chill at bay.
With vigorous – almost doctrine tenacity we’ve also decided on a long list of beers and whiskies from across the pond, which will no doubt get longer as time goes on. Come and help us with some more testing 🙂
Friday starts easy with friends and family, also giving us a little time to get the plaster dust off the bar and give the paint a chance to dry. After that it’s open season on ‘pub grub’ as we smash the concept that good food can’t be relaxed, or bought without selling a kidney.
Wear your loose jeans we reckon. See you inside.