The venue has marked this date as FULLY BOOKED

The menu––created by Gatlin, Gatlin BBQ Executive Chef Michelle Wallace, and Fins & Feathers’ Chef de Cuisine Darius King––is a mouthwatering testament to traditional Southern fare’s modern inclusiveness. The expansive list of starters is sure to set the tone with Chargrilled Oysters to New Orleans BBQ Shrimp or try the Not My Momma’s Biscuits with seasonal jams. The Clucker is Gatlin’s spin on a charcuterie board. Their menu also includes head-turning soups and salads, showstopping Sandos, and an extensive list of entrees from fried chicken to catfish, all promising generous plates of nostalgia. It is the New South, in full possession of its delicious diversity.