Led by Chef Partner Justin Stadler, our menu can be described as “new American with a southern accent.”
Taking full advantage of one of the last remaining built-in wood-fire ovens in the city, chef Justin’s menu of small plates, entrees and sides all center around locally sourced ingredients, wood-fired cooking, smoked meats, and fresh whole fish. His refreshingly playful take on southern cuisine sets our's apart from the rest.
Our chef-driven wood-fire cookhouse showcases elements of local farms, serving only the freshest and finest ingredients – we believe your thoughtfully crafted cocktails should too. Chef’s approach to the kitchen is how we also attack our beverage program. Fresh, simple and above all, fun.
Here you'll find the classics as well as a few twists and turns with local and seasonal ingredients. When it comes to beer, we turn to local and southern breweries for our list of parcels and drafts.
Guests can enjoy a beer and shot, neat or rocks, and flights of whiskeys, bourbons and ryes in the Whiskey Room.
Breaking the Clark Street mold, our bar and restaurant are free of TVs, DJs and dark corner booths in an effort to combine a sense of austere casualness and southern elegance for a communal, down home feel.
Our light and airy bar comfortably seats 16 guests with room for 120 to dine. A communal farm table for up to 10 is the perfect place for families and larger groups.
Our interior Whiskey Room can be admired through windows in the back and entered through a heavy sliding door. Inside you will find a small, private bar and lounge seating for up to 20 guests with a limited menu of reserve whiskeys and beer. We offer our snack menu in The Whiskey Room and seating is on a first-come first-served basis unless reserved for a private event.