Dinner Lab recently. This dinner was part of a chef tour in which they brought 10 chefs to 9 cities and the chef that was liked best overall would get their own restaurant in one of the cities that they toured. The chef for this dinner, Jacob Cureton, was born and raised in Mobile, Alabama, but he spent much of his culinary career in New Orleans in such places as Cuvee, Johnny V's, Emeril Lagasse's Delmonico, and Bacchanal. The food that he was serving was inspired by the food he grew up eating in Alabama and Louisiana. His restaurant concept was called Heterarchy which is defined by Wikipedia as a system of organization where the elements of the organization are unranked. I read this in the context of restaurant organization as a system where there is no single leader. Personally, I am not sure how this would work in a restaurant organization, but I wish him luck if he gets the opportunity to try it. The space where we had our dinner was a partially rehabbed building that was formerly occupied by the Salvation Army. The space we were in was enormous and open and the five tables that we were using for dinner were practically swallowed by the space. The ceiling was unfinished as were the columns holding the ceiling and there was some damage to some of the walls, but the hardwood floor looked as if it had recently been refinished. The finishing/serving area was open and close to where the tables were so we could see what was going on if we were interested and the bar was situated in one corner of the space. There is a separate prep kitchen that is actually a kitchen where the cooks can actually get started.
I enjoyed my experience at this dinner. The staff were friendly and professional, the space was entertaining, and I liked the chef. While I did like the food and wish the chef much luck in his future endeavors, I do think that his menu could do with a few more tweaks.