Low Country Boil at Tavern

To celebrate her South Carolina upbringing, Tavern's chef de cuisine Amy Deaderick is putting together a traditional low country boil, a seafood-centric feast served on newspaper covering the table. The prixe-fixe dinner will feature watermelon salad with tomato, mint and feta; Charleston-style shrimp and grits; Carolina seafood boil with crawfish, crab legs, andouille sausage and potatoes; and cornmeal cobbler with peaches and buttermilk ice cream for a sweet finish. Be sure to call the restaurant to reserve.