When Al Brown first dreamed up the idea for Depot, he wanted to create a frantic and fast-paced eatery, serving unpretentious food on plates to share, with no dots, no smears and no foams.The success of this idea is evident the moment you walk into the place, as Depot is packed any day of the week. There’s a raw bar, where oysters and fresh shellfish are shucked to order, and the kitchen features a large charcoal grill and a hard wood oven. The food is fresh and all about sharing: think crab cakes, roasted whole fish, smoked 12-hour brisket, crisp pork hocks and so on. The menu is constantly changing to reflect the best of seasonal produce, and is fantastic when paired with tap wine or beer from their minimalist drinks list.
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