We happily snacked on an order of pleasantly salty grilled shishito peppers while awaiting our entrées. Happy to accommodate our companion’s gluten-free request, the kitchen delivered a perfectly thick and juicy burger with gooey cheddar cheese in a petite cast-iron skillet over a bed of lettuce and kale. The spicy blackened snapper was tender and delicious, as were the accompanying house-made crawdad hushpuppies with rémoulade, but our favorite was a side salad of quinoa, roasted cauliflower and beets, and creamy labneh.