We’re bringing back Chef Jonathan Jones of Epilogue Kitchen for the 1st Crick Summer BBQ of the year!
Think Haitian griot meets BBQ chicken. A menu blending Bertony’s Haitian-American roots AND Chef Jon’s southern style. A Crick summer BBQ that brings it all together.
Family Style Courses:
Smoked mussels, berry aguachile,
coconut carolina gold rice, toasted
coconut, jalapeno
Grilled chicken quarters, collard
greens, mac and cheese, pinot
pepper jelly
Griot, fried plantain, pikliz
Buttermilk biscuit, blueberry coulis,
yam butter, coconut creme fraiche,
peanut brittle
