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OUR FOOD

Cuisine


Brock brings this evolving vision of a new Southern cuisine from his successful kitchen at McCrady’s. As one of Charleston’s most decorated culinarians, he was nominated in 2005, 2008 and 2009 for the James Beard “Rising Star Chef” award and 2010 winning the award for the James Beard “Best Chef Southeast” category. Most recently, he was nominated for the James Beard “Outstanding Chef” award for 2013, 2014, 2015, and 2016. 

Brock and Chef de Cuisine Tyler Williams exhaustively research Southern food—its history and provenance—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 can’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.

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HOURS:

LUNCH: Coming February 2018
BRUNCH: Coming February 2018
DINNER: 5-10 Sun-Thurs
DINNER: 5-11 Fri-Sat

CONTACT:

912.349.2600
12 W. Oglethorpe Ave.
Savannah, GA 31401
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