Restaurateur Bo Blair (Surfside, Jetties, Smith Point) has turned his West End club, the Rookery, into this ode to New Orleans with such dishes as po’ boys, jambalaya, and shrimp and grits executed by Rusty Holman, the opening chef of the Zora Neale Hurston–inspired Eatonville.
This article appears in the April 2011 issue of The Washingtonian.
