Kitchen Transition: Chef de cuisine Justin Cherry enjoys a “second course” with chef Sean Brock, stepping over to McCrady’s Tavern after carving out his name in charcuterie at Husk.
A kaleidoscope of flavors and colors characterizes McCrady’s Tavern’s dressed shrimp appetizer, which blends the creamy shellfish with beet-pickled quail egg, Espelette-spiked avocado, au natural tomatoes, and cucumber cutouts.
Some Chops: Bathed in a classic French mustard sauce, the grilled pork porterhouse gets dressed with melted onions and a leafy herb salad.
Casual Classic: Brick archways inside the historic building have shed their once-dramatic stained glass alcoves, bringing the former tavern closer to its relaxed roots.
Suspended Animation: A soft-boiled egg afloat in a chicken-stock aspic gains playful panache from red-pepper diamonds and cucumber clubs in the oeufs en gelée appetizer.
