brisket/short rib, American cheese, Vidalia onion, pickles, fries

Jettie Rae's Double Cheeseburger

12 ounce NY strip, mushrooms, sauce entrecote

Steak Frites

house-made pasta, Maine mussels, cream, parsley, lemon

Mussels & Fettuccine

fresh cod, light and crispy beer batter, fries

Fish & Chips

saffron fennel broth, tomato, head on shrimp, mussels, clams, cod, baguette

Catalan Stew

pan roasted, labneh, lemon-honey, spiced hazelnuts

Carrots

farro, scarlet turnips, watermelon radish, basil oil, tomato-guajillo broth

NC Red Drum

roasted sweet peppers, crispy potatoes, grapefruit mojo verde

Whole Branzino

pan seared Greek halloumi, calabrian chili, romesco

Halloumi & Rapini

fancy lettuce, fennel, oranges, mint, preserved lemon, passionfruit vinagrette

Green Salad

Mother AVL Focaccia

"Chubby" Woodman's style, from Essex, Mass.

Crispy Clam Strips

romaine, radicchio, anchovy, croutons, pecorino

Caesar Salad

middleneck clams, Nueske's bacon, gold potatoes, chive

New England Clam Chowder

pan roasted, cannelini beans, shallot, parsley, berbere spice

Spanish Octopus

leek, shallot, bay, thyme, cream, garlic chip, baguette

Maine Mussels

baked oysters, shrimp, pecorino, cremini mushrooms

Oysters Bienville

LOBSTER POT PIE

Mother AVL focaccia, caramelized vidalia onion, gremolata, crispy capers

Boquerones

MAINE LOBSTER ROLLS

$3 OYSTERS

Divide the brisket/short rib blend into four equal portions (about 4 ounces each). Gently shape each portion into a loose ball, then flatten into 3.5–4 inch discs about 3/4 inch thick. Do not overwork the meat — handle lightly so patties stay tender.

Form patties

Just before cooking, season both sides of each patty with a light sprinkle of coarse kosher salt and freshly ground black pepper (about 1/4 tsp salt and 1/8 tsp pepper per patty).

Season

Heat a heavy skillet or griddle over medium-high heat until very hot. Add the neutral oil and swirl. Place patties on the hot surface, leaving space between them. Cook without moving for 2 to 3 minutes to develop a good crust. Flip once and cook another 90 seconds. For a classic double cheeseburger, after flipping, place one slice of American cheese on each patty during the last 60–90 seconds so it melts. Remove patties to a plate and tent lightly with foil to keep warm.

Cook

While patties rest, spread softened butter onto the cut faces of each bun. Place buns butter-side down in a separate skillet over medium heat or on the same griddle and toast until golden-brown and slightly crisp, about 1–2 minutes. Keep warm.

Butter and toast buns

To make Jettie Rae's Double: place one cheese-topped patty on the bottom bun, then set a second cheese-topped patty on top of the first so you have two stacked patties with cheese between and on top. Top with prepared toppings and the top bun.

Assemble double

Peel the Vidalia onion and slice into thin rings. If you prefer milder onion, separate rings and soak in ice water for 10 minutes, then drain and pat dry.

Prep onion

In a small bowl, combine 1/4 cup mayonnaise with 1 tablespoon yellow mustard and stir until smooth. Spread about 1 tablespoon of this sauce on the bottom bun of each burger (reserve extra for fries or to taste).

Make sauce

On top of the sauce-topped bottom bun, arrange 3 dill pickle chips, then a few Vidalia onion rings. Place the stacked double cheeseburger patties on top and finish with the top bun.

Add pickles and onion

Peel (optional) and cut russet potatoes into 1/4–3/8 inch matchstick fries. Place cut fries in a large bowl of cold water and soak for at least 20 minutes (or up to 2 hours) to remove excess starch. Drain and pat completely dry with clean kitchen towels or paper towels.

Prep potatoes

In a heavy pot or deep fryer, heat vegetable oil to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C). Fry the par-cooked fries again in batches for 2–3 minutes until golden and crisp. Drain on paper towels.

While hot, season fries with 1 tsp kosher salt and 1/4 tsp freshly ground black pepper, tossing to coat evenly. Serve immediately alongside the burgers.

fresh brisket and short rib blend (80/20 fat)

coarse kosher salt

freshly ground black pepper

neutral oil (for griddle or skillet)

soft potato or brioche hamburger buns

unsalted butter (softened)

American cheese slices

Vidalia onion (or another sweet onion)

dill pickle chips

mayonnaise

yellow mustard

russet potatoes (large)

vegetable oil (for frying)

kosher salt

Cut the peeled russet potatoes into 1/3 inch (about 8 mm) sticks. Place cut potatoes in a bowl of cold water and add 1 tsp white vinegar if using. Soak at least 30 minutes (or up to 2 hours) to remove excess starch. Drain and rinse, then dry thoroughly with clean kitchen towels.

Heat 1 to 1.5 inches of vegetable oil in a heavy pot or deep fryer to 300°F (150°C) for the first blanch. If you don't have a thermometer, oil should be hot but not smoking. Working in batches, blanch the dried potato sticks for 4–5 minutes until soft but not colored. Remove with a slotted spoon to a paper-towel-lined tray and let cool. Increase oil temperature to 375°F (190°C) for the final fry.

When the oil reaches 375°F (190°C), fry the blanched fries in batches until golden and crisp, about 2–3 minutes. Drain on a rack or paper towels and immediately season with fine sea salt. Keep warm in a low oven (200°F / 95°C) while finishing steak and sauce.

While fries are soaking or frying, heat 1 tbsp butter and 1 tsp olive oil in a skillet over medium-high heat. Add minced shallot and sauté 30–45 seconds until fragrant.

Add the halved mushrooms in a single layer. Cook without moving for 2–3 minutes to develop color, then stir and cook another 2–3 minutes until browned and tender. Season with salt and pepper to taste and finish with chopped parsley. Transfer mushrooms to a warm plate and keep warm.

Bring the 12 oz New York strip steak to room temperature for 30 minutes before cooking. Pat dry thoroughly with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tbs neutral oil and swirl to coat. Place the steak in the pan and sear undisturbed for 3–4 minutes to form a deep brown crust.

Flip the steak and add 1 tbs unsalted butter, the smashed garlic clove, and thyme sprig to the pan. Tilt the pan slightly and spoon the melted butter and aromatics over the steak (baste) for another 3–4 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). Adjust time ±1 minute for desired doneness.

Remove steak to a cutting board and tent loosely with foil. Let rest 5–7 minutes to allow juices to redistribute before slicing.

After removing the steak from the pan, discard the garlic clove and thyme. Keep the pan over medium heat. If there is excess fat, spoon out all but about 1 tablespoon. Add 1 tbsp butter and 1 tbsp minced shallot; sauté 30–45 seconds until translucent but not browned.

Add 1 tsp minced garlic and cook 15–20 seconds until fragrant. Stir in 1 tsp Dijon mustard, 1 tsp red wine vinegar and 1 tsp Worcestershire sauce to deglaze, scraping up browned bits from the bottom of the pan.

Pour in 1/2 cup beef stock and bring to a gentle simmer. Reduce the liquid by about half, 2–3 minutes, concentrating the flavors.

Lower heat and whisk in 2 tbsp heavy cream (optional) and the remaining 3 tbsp cold butter, one tablespoon at a time, whisking constantly to emulsify and thicken the sauce. Taste and season with salt and pepper as needed. Stir in 1 tsp chopped parsley.

Return the sliced steak and cooked mushrooms to the pan briefly (15–30 seconds) to warm and coat lightly in sauce, or plate steak and spoon sauce and mushrooms over the steak.

Slice the rested steak against the grain into 1/4-inch slices. Arrange steak on plates, spoon mushrooms and sauce entrecote over or alongside, and serve with hot frites. Garnish with a sprinkle of chopped parsley if desired.

Assembly

New York strip steak

Kosher salt

Freshly ground black pepper

Neutral oil (canola or vegetable)

Unsalted butter

Garlic clove, smashed

Fresh thyme sprig

Russet potatoes, peeled

Cold water (for soaking)

Vegetable oil (for frying)

Fine sea salt

White vinegar (optional, for blanching water)

Cremini (or button) mushrooms, trimmed and halved

Olive oil

Shallot, finely minced

Fresh parsley, chopped

Salt and pepper

Garlic, minced

Dijon mustard

Red wine vinegar

Worcestershire sauce

Beef stock (low-sodium)

Heavy cream (optional, for richness)

On a clean work surface, mound the flour and make a well in the center. Crack the eggs into the well, add 1 tablespoon olive oil and 1 teaspoon salt. Using a fork, beat eggs and gradually incorporate flour from the inside edges until a shaggy dough forms.

Make pasta dough

Knead the dough for 8–10 minutes until smooth and elastic. If dough is sticky, dust with a little semolina or flour. Form into a ball, wrap tightly in plastic, and rest at room temperature for 30 minutes.

Knead and rest

Divide dough into 2 pieces. Using a pasta machine or rolling pin, roll each piece to about 1–2 mm thickness. Dust with semolina and run through a fettuccine cutter (or cut into 1/4-inch wide ribbons by hand). Toss cut pasta lightly with semolina to prevent sticking and let rest on a floured tray while preparing sauce.

Roll and cut

Rinse mussels under cold water, scrub shells and remove beards. Discard any open mussels that do not close when tapped and any with broken shells.

Prepare mussels

In a large, deep skillet or wide sauté pan, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat. Add the finely chopped shallots and cook until softened and translucent, about 2–3 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Sauté aromatics

Add the dry white wine to the pan and bring to a simmer, scraping up any browned bits. Add the mussels, cover the pan, and steam for 4–6 minutes, shaking the pan once or twice, until the mussels open. Remove mussels with a slotted spoon to a bowl, reserving the cooking liquid in the pan. Discard any mussels that remain closed.

Steam mussels

Reduce the reserved cooking liquid over medium heat for 1–2 minutes if very watery. Stir in the heavy cream, lemon zest, lemon juice, 1/2 teaspoon cracked black pepper and 3/4 teaspoon salt. Simmer gently 1–2 minutes until the sauce slightly thickens. Stir in 2 tablespoons butter and 2 tablespoons chopped parsley to emulsify the sauce.

Finish sauce

Bring a large pot of salted water to a rolling boil. Cook the fresh fettuccine 2–3 minutes until al dente (fresh pasta cooks quickly). Reserve 1/2 cup of the pasta cooking water, then drain the pasta.

Cook pasta

Add the drained fettuccine to the skillet with the cream-mussel sauce over low heat. Toss gently to combine, adding reserved pasta water a few tablespoons at a time as needed to loosen and coat the pasta until you reach a silky consistency (use up to the reserved 1/2 cup).

Combine pasta and sauce

Nestle the cooked mussels back into the pan to warm through for 1 minute. Taste and adjust seasoning with additional salt or lemon juice if desired.

Return mussels

Divide the fettuccine and mussels among bowls. Sprinkle with remaining chopped parsley, a drizzle of olive oil or a pat of butter if desired, and an optional 1/4 cup grated Parmigiano-Reggiano. Serve immediately with lemon wedges on the side.

Serve

all-purpose flour

large eggs

olive oil

salt

semolina flour (optional, for dusting)

cleaned Maine mussels (in-shell)

unsalted butter

shallots, finely chopped

garlic cloves, minced

dry white wine

heavy cream

lemon zest

fresh lemon juice

fresh flat-leaf parsley, chopped

cracked black pepper

reserved pasta cooking water

grated Parmigiano-Reggiano (optional)

extra parsley for garnish

Peel (optional) and cut potatoes into 3/8–1/2-inch thick fries. Rinse cut fries under cold water until water runs clear to remove surface starch.

Place rinsed fries in a large bowl, cover with cold water, add 1 tablespoon white vinegar and 1 teaspoon sea salt. Soak for 20–30 minutes (or up to 2 hours refrigerated) to improve texture and flavor.

Drain fries and pat completely dry with clean kitchen towels or paper towels. Moisture will cause oil splatter and soggy fries.

Heat oil in a deep pot or heavy-bottomed Dutch oven to 300°F (150°C) for the first blanch fry. Use a thermometer for accuracy. Fry in batches (don’t overcrowd) for 4–5 minutes until potatoes are softened but not brown. Remove with a slotted spoon and drain on a wire rack or paper towels.

Increase oil temperature to 375–380°F (190–193°C). Fry blanched fries in batches for 2–3 minutes until golden and crisp. Drain on a wire rack, immediately season with a little sea salt while hot.

While fries are soaking or during the first fry, make tartar sauce: combine 1/2 cup mayonnaise, 2 tablespoons finely chopped dill pickle, 1 teaspoon chopped capers, 1 tablespoon chopped fresh parsley, 1 teaspoon Dijon mustard, 1/2 teaspoon lemon zest and 1/4 teaspoon black pepper. Taste and adjust salt or lemon if desired. Refrigerate until ready to serve.

Cut lemon into wedges to serve alongside fish; reserve for squeezing over fried fish.

Pat cod fillets dry with paper towels and cut into serving-sized pieces (about 4–6 oz each). Season both sides lightly with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper.

In a medium bowl whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder, and 1/2 teaspoon granulated sugar. In a separate small bowl lightly beat 1 large egg with the cold beer. Pour the beer-egg mixture into the dry ingredients and whisk just until combined; a few small lumps are okay. If you want an even lighter batter, stir in up to 1/4 cup cold sparkling water. Add 3 ice cubes to keep the batter cold and rest for 5 minutes. Batter should be thick enough to coat the back of a spoon but still fluid.

Make the batter

Heat oil in a deep pot to 350–360°F (175–182°C) for frying fish. Use a deep thermometer and maintain temperature between batches. If using the same oil as fries, ensure oil is at proper fish-frying temp after fries are done.

Lightly dredge each seasoned cod piece in additional all-purpose flour (about 1/4 cup set aside for dredging), shaking off excess. This helps batter adhere.

Using tongs or a fork, dip each dredged fillet into the cold beer batter, letting excess drip off briefly, then carefully lower into hot oil. Fry in batches without overcrowding for 4–6 minutes, turning gently once if needed, until batter is golden brown and an instant-read thermometer reads 145°F (63°C) in the thickest part of the fish.

Remove fried fish to a wire rack set over a baking sheet to drain and keep crisp while finishing remaining pieces. Keep in a warm oven (200°F / 95°C) if holding short term.

Serve fish hot with fries, tartar sauce, and lemon wedges. Optionally sprinkle a little extra salt over fish and fries to taste.

fresh cod fillets

 kosher salt

all-purpose flour (for dredging)

cornstarch

cold beer (lager or pale ale)

cold sparkling water (optional, extra light batter)

large egg

baking powder

granulated sugar

cold ice cubes (to keep batter cold)

fresh lemon

russet potatoes (about 1 large potato per person)

sea salt

white vinegar (for soaking fries)

dill pickle (finely chopped)

capers (rinsed and chopped)

fresh parsley (finely chopped)

black pepper

Lightly toast saffron threads in a dry skillet over low heat for 30 seconds until fragrant. Transfer to a small bowl and cover with 2 tablespoons warm water to bloom while you cook the base.

Toast saffron

Heat 3 tablespoons olive oil in a wide, heavy 5–6 quart pot (or large sauté pan with high sides) over medium heat. Add the chopped onion and sliced fennel and cook, stirring occasionally, until softened and translucent, about 8–10 minutes. Add the sliced garlic and cook 1 minute more until fragrant, taking care not to brown the garlic.

Sweat aromatics

Stir in 1 teaspoon smoked paprika and the bloomed saffron plus its soaking liquid. Cook for 30 seconds to release aromas.

Pour in 1 cup dry white wine to deglaze the pan, scraping up any browned bits. Let the wine reduce by about half, roughly 3–4 minutes.

Deglaze

Add the 14 oz crushed tomatoes, 4 cups fish stock (or clam juice), 1 bay leaf, 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a gentle simmer, then reduce heat and simmer uncovered 12–15 minutes to meld flavors and slightly reduce the broth.

Add tomatoes and stock

Taste the broth and adjust seasoning with additional salt if needed. Stir in 1 teaspoon lemon zest to brighten the broth.

Adjust

While the broth simmers, rinse mussels and clams under cold water and discard any that remain open when tapped. Pat shrimp and cod dry. If using squid, pat dry and set aside.

Prepare seafood

When the broth is at a gentle simmer, add the clams and mussels. Cover the pot and steam for 4–6 minutes until most shells have opened. Keep the pot covered and use tongs to transfer opened shellfish to a bowl; discard any that remain tightly closed. Reserve the cooking liquid in the pot.

Add shellfish

Add the cod pieces to the simmering broth and poach gently for 3–4 minutes, until the fish is opaque and flakes easily. If using squid, add it now and cook 2–3 minutes (don’t overcook).