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.
2 / 5
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.
