Chef Eva Keilty amassed a cult following over at Ted’s Butcherblock, where she worked for years, turning out a vast array of creative fare. She left town for a while but returned to helm the kitchen at the Warehouse, a low-key neighborhood bar that recently opened on the corner of St. Philip and Spring streets. You might not expect the food to be much based on the vibe of the place, but Keilty scores fresh ingredients from GrowFood Carolina and turns them into exciting little bites. The Farmer’s Plate features a roti topped with crunchy kale, fried chick peas, fennel, and hearts of palm with chimichurri and a saffron-cured egg yolk. A tasty, textural delight, it pairs just lovely with a Pink Plush cocktail (rum, pink grapefruit, St. Germain, lime, soda). The lamb meatballs come covered in a flavorful baba ganoush and cucumber yogurt. The menu has more bar snacky fare, too, like grilled cheese sandwiches made with Brown’s Court bread, potato skins, pork rinds, and deviled eggs. Overall, it’s a welcome spot for a pint of beer, an affordable bite, and maybe a game of foosball. —Stephanie Barna DISH (Summer 2013)
Chef Eva Keilty puts together a menu of sharable creations like lamb meatballs and trotter and shrimp spring rolls. Plus, grown-up grilled cheese sandwiches.
Features: Dinner, Free Wifi
Hours: Opens daily at 4 p.m.