Executive Chef Jonathan Lemon offers a wide selection of gluten-free dishes at this Southern restaurant known for its duck-fat-infused biscuits and fried chicken. Lemon keeps separate pans on hand to prevent cross-contamination, meaning diners can fill up on supper plates like Creole shrimp 'n' grits with crawfish and andouille pork. Skillet-seared striped bass is dusted with cornmeal, resulting in a nicely browned — and flour-free — crust.
Special Dishes: Southern Fried Chicken, Biscuits
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