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McCrady's Tavern

Photography Libby WIlliamsPhotos 5Issue February 2017
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.

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