Communal tables and family-style courses are trendy in American restaurants, but they have long been hallmarks for a particular type of traditional Louisiana feast: the crawfish boil. As the seasonal crawfish harvest revs up, we huddle elbow to elbow with our friends, our families and the guy we just met at the keg and dig in together.
A more refined restaurant version of this ritual is planned Sunday at Luke (333 St. Charles Ave., 504-378-2840; www.lukeneworleans.com), chef John Besh's CBD bistro. The meal continues a series of "Sunday suppers" at the restaurant, which offer family-style service and seating and table d'hote menus from chef de cuisine Matt Regan. This week's edition includes boiled crawfish, crawfish pies, crawfish boudin, crawfish bisque, whole roasted redfish and johnnycake cobbler for dessert. The five-course meal costs $45 per adult and $20 per child. Call for reservations.