The Journal
Stories from the kitchen, wine notes, and seasonal life.
Kitchen
Inside the Dry-Age Room: How We Craft Our Ribeyes
Our dry-aging program has been running since 2013. Chef Cole explains the science of flavor concentration, the importance of airflow, and why patience is the most essential ingredient.
Wine
A Conversation with Diane Fitch: Building a Wine List That Surprises
Sommelier Diane Fitch on sourcing from small Burgundy domaines, why she only lists wines she would drink on her day off, and the bottle she recommends to skeptics.
Seasonal
The Spring Menu Is Here: Morels, Ramps, and Carolina Soft-Shell
When the ramps come in from the North Carolina mountains, everything changes. Our spring menu preview with notes from Chef Cole on the ingredients he looks forward to all year.
Events
How to Plan the Perfect Private Dinner in Charleston
Events Director Thomas Rhett walks you through every decision: room selection, menu timing, wine pairings, and the details most people forget until the day-of.
Recipes
Lowcountry Oyster Season: How We Source Our Half Shell
From Wadmalaw Island to our raw bar, the journey of a South Carolina oyster is a story about water temperature, salinity, and the people who harvest them at dawn.
Events
The James Beard Nomination: What It Means to Our Kitchen
When the call came in March 2023, Marcus Cole was in the middle of prep. He finished his stock before calling his mother. This is what that recognition meant to us.
Join Us Tonight
Reserve your table tonight.
Dinner service begins at 5pm, Tuesday through Sunday.