Tags: Home Cooking, Seafood, Steak/Pasta, Menu
Contemporary Southern menu of steaks and seafood changes seasonally; shrimp and grits is a specialty. Closed Sunday.
Features: Lunch, Dinner, Full Bar Offered, Wheelchair Accessible
Price: $$-$$$
shredded ham hock, pork belly cracklin, collard/charred pecan pesto
quick pickled local “easter egg” radishes, cayenne shrimp bisque broth, lardon
roasted bull’s blood beets, bourbon-plumped raisins, turnip, cauliflower, butternut squash, crispy bulgar, mint, cane syrup vinaigrette, garlic-spiked yogurt
“arepa” grits, adobo-roasted wrf carrots, carrot green chimichurri
fresh cherries sauteed to order in port, french style palmier
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By Hannah Sayle, Chris Herrington, Chris Shaw, Louis Goggans, Greg Akers and Bruce VanWyngarden
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