Louisiana Shrimp Boil

Chef Alex McCrery channels his Gulf-Coast roots at this peel 'n' eat shrimp boil. Book one of three seatings (6:30, 8 or 9:30pm) and devour half a dozen fried oysters, a pound of shrimp and sides like corn and potatoes, plus a complimentary pint of Abita. On the off chance you have room for dessert, warm pecan-pie cookies and salted-caramel gelato will run you an extra $6.50.