Hours: Dinner, Late Night, & Weekend Brunch
Chef Greg Garrison’s entrees are dazzling and change seasonally; summer offerings include ricotta gnocchi puttanesca with zucchini, kalamata olives, anchovy, and calabrian chili and the requisite “catch of the day” which changes with more frequency. Those prone to the decision making paralysis that often comes along with such a robust entree menu should take note of the hidden gem of the menu: more than a dozen artfully crafted appetizer and shareable plates born out of a love of local produce, much of it sourced from Ambrose Farms. Stand-out offerings include an heirloom tomato salad drizzled with cucumber sumac and Lowcountry Creamery yogurt, dotted with Sea Island red pea falafel; Brussels sprouts tenderly crisped in a chili-lime sauce, tossed with pickled carrots; and Memphis dry rub charred wings with sweet vinegar, gorgonzola ranch, and carrot chili emulsion. —Sarah Reynolds (Dish, Summer 2019)
Greg Garrison's menu satisfies with duck hash, smoky shrimp and grits, lamb ribs, and oyster sliders.