"Our local foodways are constantly threatened, and their success requires the full support of the community to better understand how we can have a positive impact. All the while, we are able to embrace and create relationships with the people that supply us with the foods of our region. It's a win-win. We have direct lines of communication with these people and are infected by their knowledge and passion. We share a symbiotic philosophical approach that ensures our work is fulfilling and never boring."
Accolades & Awards:
2016 Slow Food Legends Award
2013 Esquire's "Top 25 New Restaurant"
2013 GQ "12 Most Outstanding Restaurants"
2009 James Beard Award Best Chef: Southeast
Chef: Mike Lata