Enjoy our creative, market-driven Southern cuisine, served with a Louisiana flair, or just grab a seat at our bar and have one of our refreshing libations. Stop by often, as our seasonal fare will change frequently to reflect market availability, or just plain whim. When chef Emily Casey found herself visiting the shrimp boats and farmers' markets of New Orleans in order to avoid her graduate work at Tulane University, Emily returned to the kitchens of NYC in 2006, cooking at such restaurants as Tabla, Irving Mill, and the New French. She also enjoyed imparting her professionally gained knowledge to the public through her cooking classes, which were held at various venues throughout New York City. She was most recently the Executive Chef at The Works Catering, a branch of the charity Housing Works.