The Grocery helped lead the charge of the new generation of Upper King fine dining restaurants, and chef/owner Kevin Johnson’s big wood-fired oven and focus on fresh, local ingredients have wowed diners from the get-go. The innovative menu offers five different size plates, starting with tiny “bites” and ending with whole roasted fish or a bone-in ribeye for a table to share. The big oven adds a touch of smoke to heads-on shrimp and roasted vegetables, and hundreds of glass jars of housemade pickles, preserves, and relishes line the dining room walls, their contents adding a tangy zip to fried oysters with deviled egg sauce. The format makes it easy for groups to sample and share lots of different plates, and the parade of flavors is bound to keep them captivated all night long. —Robert Moss Dish (Summer 2013)
A changing, seasonal menu with Mediterranean and Southern influences. Craft beer on tap, housemade charcuterie, a wood-burning oven, and a familial atmosphere.
Features: Sunday Brunch, Saturday Brunch, Dinner
Hours: D, Tues.-Sat. Weekend Brunch.
Tues, Weds, Thurs, Fri, Sat 5pm-7pm: 5-7 menu items priced rom $5-$7. Red or white wine pours $5. Special cocktails for $5-$7. Two draft beer pours for $7.