Restaurant Week gives Carter’s Table owner and operator, Shawn Carter, a chance to put on his “chef” hat and be creative. He doesn’t overthink it and uses the opportunity to be spontaneous, taking inspiration from fresh ingredients he has on hand.  “One fun thing about cooking is that sometimes it works, sometimes it doesn’t. You just keep trying different things out.”

For this year’s Restaurant Week special, Carter decided to try out a version of a dish that has been popular with his own family and for catering gigs. His Thai Lettuce Cups provide an “interactive eating experience” that allows diners to construct their lettuce cups according to their individual tastes, adding whatever ingredients they choose.

The plate is piled with Thai barbecued chicken, chopped red cabbage, julienned carrots, jalapeños and bell peppers. There’s a tiny dish of crushed peanuts and a garlic chili lime dressing to pour on top. Carter likes to use Romaine lettuce leaves for the crunchiness they provide. 

Carter draws inspiration for his offerings from things that he likes to eat. He pulls flavors from his travels to South American, Italy, Mexico and all around the US.

His Around the World Rice Bowl from last year’s Restaurant Week was a hit — so he decided to keep it on the menu permanently. Whether or not the Thai Lettuce Cups stick around is still to be determined.