Boucherie shared by @eater says: ""When it became apparent how important it was to have a covered outdoor dining space to stay afloat during the pandemic, Nathanial Zimet, executive chef of Boucherie, built his own. It features a permanent covering surrounded by trellises growing new evergreen wisteria vines, picnic tables and benches, as well as smaller four-top tables and purple chairs to match the flowers when they start to bloom. The modern Southern restaurant offers a fab cocktail program along with the likes of blackened shrimp and grit cake and whole hog pulled pork."" on Postcard