912.349.2600 | 12 W. Oglethorpe Ave. | map it
Brock brings this evolving vision of a new Southern cuisine from his successful kitchen at McCradyâ€™s. As one of Charlestonâ€™s most decorated culinarians, he was nominated in 2005, 2008 and 2009 for the James Beard â€śRising Star Chefâ€ť award and 2010 winning the award for the James Beard â€śBest Chef Southeastâ€ť category. Most recently, he was nominated for the James Beard â€śOutstanding Chefâ€ť award for 2013, 2014, 2015, and 2016.
Brock and Chef de Cuisine Tyler Williams exhaustively research Southern foodâ€”its history and provenanceâ€”and in the process reconstitute flavors and ingredients lost to time. They collect all their products from surrounding farms, and concentrate on heirloom grains and vegetables that once flourished in the region, but were lost to 20th-century industrial agriculture. Then they take what is fresh and available today, or even this hour, and transform it into an evolving menu. Seasonal bounty comes in waves, however, and what they canâ€™t use immediately is preserved, pickled, smoked, and saved.
The menu flourishes with Lowcountry ingredients, like fresh caught Whiting, Snapping Turtle and Georgia Citrus. Other examples include Sassafras Glazed Pork Ribs with Pickled Peaches and Rev Taylor Butter Beans; House Cured Country Ham Tasting with Acorn Griddle Cakes; and Rabbit-Pimento Loaf with Husk Mustard, Pickles and Rice Bread.