Briquette on South Peters Street will be an institution for years to come. The large, open restaurant puts an emphasis on making sure you are a part of the show; the kitchen is completely visible from the dining area, but it's kept quiet and cool by seperating the rooms with glass. The rather large menu features a ton of fresh fish that can be cooked to your liking and topped with a signature sauce of your choosing. I opted for the Beer-Battered Pompano entree on a bed of sauteed cauliflower.
As great as the food was, I do believe that the cocktails will be a huge success. I have never had a drink quite like the Hemingway Key West cocktail with a sweet and sour kick.
