Growing up in the South, the flavors I grew up with shaped who I am as a chef today. Our guests feel that warmth, when I serve my rendition of Contemporary Southern foods.
Tonight, we’re celebrating the culinary history of the deep south and it's delicious future with specials that reimagine my heritage with love and modern flair.
Marinated pork tenderloin over dirty rice and red beans, side of collard greens. Finished with a smoky Creole tomato sauce
We can also offer our swordfish, bronzed, with this setup as an alternative.
Growing up in the South, the flavors I grew up with shaped who I am as a chef today. Our guests feel that warmth, when I serve my rendition of Contemporary Southern foods.
Tonight, we’re celebrating the culinary history of the deep south and it's delicious future with specials that... See More
Growing up in the South, the flavors I grew up with shaped who I am as a chef today. Our guests feel that warmth, when I serve my rendition of... See More
