Lamb chops

Jonathan Boncek

Lamb chops

The entrees are dazzling and change seasonally; summer offerings include an Anson Mills farro risotto, brimming with seasonal greens, wild mushrooms, and fresh peas, or a burger crammed with maple-bourbon bacon jam, garlic aioli, crisped onion and cheddar cheese, and the requisite “local catch” 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 half-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 warm Diver scallops brushed with brown butter and citrus. —Sarah Reynolds (Dish, Summer 2018)

Restaurant Details

Greg Garrison's menu satisfies with duck hash, smoky shrimp and grits, lamb ribs, and oyster sliders.

Features: , ,
Hours: Dinner, Late Night, & Weekend Brunch
Price: $$$


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