After working in Seattle kitchens for the past seven years, Derek May has landed at Percy's & Co. The chef's resume includes AQUA and Sushi Ran in San Francisco, How to Cook a Wolf, Anchovies & Olives, and most recently, Quinn’s, where he was chef de cuisine. He's joined by sous chef Sam West and bar directors Joe Petersen and Kyle Taylor.
The new menu heads straight to Southern and Creole territory -- think pickled fried okra, fried chicken with red beans and rice, and chicken and sausage gumbo. Herbs for drinks and food come from a rooftop garden, and Percy's honey and produce are sourced from a farm south of town.