The concept’s decor is laid back, with dine-in, delivery, carryout and catering options available. The brand self-defines as “fine casual,” but does provide table service.

The Crawfish Boil Hot Fried Chicken basket, $16, features six pieces of light and dark meat “with all the extras of a Louisiana crawfish boil,” including spicy corn, mushrooms, smoky sausage and a warm cornbread biscuit. Chef McPhail researched the chicken extensively. The spice is made from a byproduct of the regional hot sauce brand Crystal. (Side note: Ti Martin and the Brennan family are related to the Crystal leadership team.)

“So why can’t you picnic in the city, in the park, at your desk?” the menu asks. “Since our crazed schedules didn’t allow us to picnic as often as we are dreaming of … we decided to create our own picnic.”

Apps include “smoked fish collars and face” dip, $6, with hot sauce, citrus and saltines, and a “tumbled” pimento cheese, $8.

Campfire cookie dough s’mores combine all that is gooey. Half-baked chocolate chip cookie dough, graham crackers, whiskey caramel and table torched marshmallows, $8.