...is relatively new and located at 76 Queen Street. Chef Sean Brock is known for his famous his local ingredients and cornbread - Anson Mills cornmeal, Happy Cow Creamery buttermilk, Thornhill Farms eggs and Benton's bacon. The cornbread is baked and served in a 6 inch cast iron skillet along with smoked pimento infused butter.
I ordered the corn bread ($7) along with Crispy Chicken Skins ($7) - which is just the skins fried to crispy perfection and served with honey - to start along with a glass of sweet tea ($2.25).
Then creamy Sweet Potato Soup ($9) served with duck confit. And finally, Heirloom Bread Pudding ($7).
Everything was delicious!
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