Another Spot for Shrimp and Grits, Y'all

With the opening of Indigo Landing less than a month away, more details about chef Bryan Moscatello's low-country menu, which includes a mighty fine sounding shrimp and grits, are emerging.

After eating his away around the South Carolina low country with Dan Mesches, president of Star Restaurant Group (Zola, Red Sage), and Ralph Rosenberg, the company's director of operations, Moscatello has crafted a seafood-heavy menu of Southern favorites with contemporary twists.

A few of the enticing dishes include shrimp and grits with bacon, leeks, oyster mushrooms and sage jus; a Cobb salad topped with buttermilk fried oysters and smoked ham hock with a cucumber vinaigrette; and a dish called duck bog that brings together duck breast, leg confit and duck liver served with "bog rice" (wet, oven-baked Carolina Gold rice with duck sausage, bacon and tomatoes).

Moscatello holds the honor of having been named one of Food & Wine's Best New Chefs in 2003 and previously headed the kitchen at Denver's renowned Adega Restaurant + Wine Bar. The waterfront Indigo Landing is slated for an April 10 opening, just in time for spring to have officially taken hold.

Indigo Landing
1 Marina Dr., Alexandria