Table 20

Whats Jarrad holding you ask?

Black Grouper

tonight and possibly tomorrow we’re serving it grilled and placing it over heirloom lady peas and zucchini in a creamy, but surprisingly light yellow tomato sauce

we pair it with crispy gnudi we made from the grouper scraps that couldn't be turned into filets and ancient emmer semolina from

naturally, it's topped with chimichurri

the piece shown here is a trial for the team; the piece we're serving comes with beautifully cooked skin and is a touch bigger

i've been getting served a ton of frozen, waterlogged grouper the last few times i’ve dared to order it, so i thought might as well show off how good this fish can be when treated with a little love.

this was my family's preferred fish growing up, and every time i get to eat it fresh, i'm reminded as to why

see you this tonight

— chef christian

We switched things up this year and made this one even more customizable..because the best version is the one built exactly how you want it.

Go Lemon Pepper with garlic butter and a dusting of lemon pepper seasoning, or turn up the heat with Nashville Hot…beef tallow infused with chili peppers and spices, finished with even more peri-peri dust.

Then make it your own: add cheese, bacon, egg… whatever your heart desires and our burgers allows as well!

My order? Lemon Pepper with bacon and extra pickles. So good!

Crispy American Catfish

We say American on purpose. A lot of places selling you ‘catfish’ are selling you swai; imported Southeast Asian pangasius, a fraction of the price and a fraction of the quality. Ours comes from Delta Pride Catfish in Mississippi, and it's a difference you can taste.

Dredged in masa beer batter, laid over slow cooked Georgia grits and a smoked gouda sauce, hit with a sunflower seed salsa macha (just a touch of heat) and a fresh salsa verde slaw that cuts through the richness and the heat. Tastes like a fish taco, feels a little classier.

Wash it down with our Firecracker Bowl; a layered coconut rum lemonade with blue curaçao, because that's fun and it's super yummy

Cheers to last little bit of summer 🏖️🚤☀️

Hello Friends,

I promise you I have not lost my mind.

This salad right here started a couple of months ago.

We journeyed to Bertolozi’s Pizzeria to sample their unique and delicious style of Chicago tavern pizza pie. Looking at the menu, I saw they had a Chicago dog. I had never had one, and to be honest with you folks, I’ve always been skeptical of the very concept. I mean, tomatoes!!! They just don’t feel natural on a dog.

Upon my first bite, all of my prejudices immediately subsided. I understood: it’s not about the dog. It’s not a dog. It’s a symphony of flavors; tangy peppers, refreshing tomatoes, sweet and zingy relish, peppers, and mustard, a smoky, savory dog, all held together in a substantial but not too hearty poppy seed bun.

It was in the tasting of this dog that I knew what had to be done…

So I made it into a salad.

We smoke the dogs. We imported Mrs. Klein Pickle’s Chicago relish and made it into a vinaigrette with some mustard. We cut the poppy seed buns nicely, toss them in celery salt, and toast them thoroughly into croutons. We cut beautiful heirloom tomatoes to order and toss it all together with some giardiniera, a little cheddar, a few cucumbers, and a touch of onion and boom!

The ‘Chicago Dog’ Salad is born.

It’s a little different than a Chicago dog, I suppose, but the symphony of flavors hits you the same, and you can do it virtually guilt free, because salads are good for you.
I know a dog in a salad might appear odd. But so did the chocolate, and so did the pie, and those have become perennial guest favorites. So I’m asking you to just trust me on this one.

— Chef Christian

on the menu right now::

Grass Feed Beef & Bison Meatloaf w/ a red plum glaze & melty provolone cheese served with mashed potatoes (obviously) and a jalapeño soubise, next to beautiful heirloom tomatoes (because its that time of year)

Its a little funky, but also like super classic southern if you really think about (sliced tomatoes as a side!!)

Happy Fourth Of July Weekend!

We are open regular hours today and open for lunch tomorrow, so come down town and see us! We have some amazing specials per usual,

pictured here; Apple & Alder Wood Smoked Pork Sandwich w/ salsa verde slaw and tangy goat cheese, the ‘bbq’ sauce is a creamy salsa roja.

Super flavorful and the pork here really is the star of the show, tender as can be but not over cooked, we ‘chop’ our smoked pork we don’t ‘pull’ it!!

❤️🇺🇸💙