click to enlarge Root vegetable bolognese

Jonathan Boncek

Root vegetable bolognese

Situated in the space that once held the beloved Two Boroughs Larder, Chef Tres Jackson’s Sorghum & Salt has more than enough chops to fill those shoes. Tenaciously fresh and unapologetically creative, Jackson’s cuisine offers a mix of familiar and foreign in ways that are fresh and unexpected. The menu is as continually in flux as the ever-shifting Lowcountry weather, but don’t miss a chance to try the superlative salt-roasted beets or sweet, yet savory Ambrose Farms radishes. The desserts are equally flamboyant, yet delicate, with the notable standout of an airy beet cremeux. A group effort and an obvious labor of love, anticipate thoughtful, provocative food prepared and served by people who are clearly proud of it. —Vanessa Wolf (Dish, Winter 2019)

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Hours: Dinner (Tues.-Sun.)

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