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a note from the chef…

As chef Sunny Gerhart puts it: "It's a little nod to New Orleans, but it's not any sort of traditional New Orleans menu. It's not New Orleans deconstructed, either." The menu here reflects a decidedly Southern, by way of New Orleans, interpretation of North Carolina seafood — Creole spices and flavors enliven the bounty of Southern farmers, oyster beds, and fishers.”