Ferguson understands find out how to pack flavors collectively with out capsizing the boat. The carnitas bowl tips out its core trio of pork, rice and black beans with tangs each sharp (pickled onion) and cooling (bitter cream), with the delicate sweetness of avocado and the salty pop of cotija cheese. After all, the centerpiece is the carnitas itself, which Ferguson smokes after which braises in beer. This may not be the everyday carnitas course of, however the meat is tender and luscious, and its smokiness lingers all through the bowl.
New to the menu, and searching towards Louisiana, is a gorgeous piece of contemporary Gulf redfish flavored, however not obliterated, with blackening seasoning and served as a sandwich with greens, remoulade and a sticky, savory tomato jam. The bread is cornbread-yeast buns, ethereal and candy, although the bun-to-filling ratio on my order was skewed a bit to the previous.
Sooner or later within the earlier decade, shrimp and grits turned if not commonplace then all too usually uninspired on space menus. Ferguson serves an invigoratingly simple model. The shrimp are grilled after which completed in a trinity-based tomato gravy. The gravy nods towards New Orleans, however Ferguson didn’t need too pungent a gravy. There’s a splash of Worcestershire sauce, however to melt the perimeters Ferguson additionally provides butter and a splash of sugar.
The shrimp (plump, completely cooked), andouille and roasted celery, bell pepper and okra sit atop grits that must be unimaginable. The grits are extremely creamy — there’s milk, butter and cheese — however, in some way, in the event that they have been any airier, you would possibly mistake them for a passing cloud.