Smothered Chicken Tenders with Remoulade
Our Chicken Tenders leans on yellow onion and patience: the kind of plate you make on a quiet evening, then finished with Remoulade.
Cast-iron suppers and the slow staples of the American South.
Our Chicken Tenders leans on yellow onion and patience: the kind of plate you make on a quiet evening, then finished with Remoulade.
Spiced Biscuits and Gravy and Hot Honey -- balanced between sweet, salt and heat.
Our Cornbread leans on yellow onion and patience: rich without ever feeling heavy, then finished and Hot Honey.
Our Nashville Hot Chicken leans on yellow onion and patience: kissed with char and smoke, then finished with Sweet Tea Glaze.
Skillet Collard Greens and Hot Honey -- layered with warm, patient spice.
A Country Pulled Pork, built on a slow, honest base, and served with Pickles.
A Country Biscuits and Gravy, rich without ever feeling heavy, and served over Stone-Ground Grits.
A Golden Jambalaya, built on a slow, honest base, and served with Pickles.
Our Hush Puppies leans on yellow onion and patience: kissed with char and smoke, then finished with Sweet Tea Glaze.
A Smothered Fried Catfish, kissed with char and smoke, and served with Pepper Gravy.
A Smothered Fried Catfish, rich without ever feeling heavy, and served with Sweet Tea Glaze.
A Country Chicken and Waffles, deeply savory and worth the wait, and served and Hot Honey.
A Country Red Beans and Rice, deeply savory and worth the wait, and served with Sweet Tea Glaze.
Deeply satisfying Fried Catfish and Collards, simple ingredients treated with real care.
Deeply satisfying Jambalaya and Hot Honey, weeknight-fast but never a compromise.
Our Mac and Cheese leans on yellow onion and patience: kissed with char and smoke, then finished with Pepper Gravy.
Skillet Cornbread with Pepper Gravy -- weeknight-fast but never a compromise.
Deeply satisfying Hush Puppies and Collards, simple ingredients treated with real care.
Crispy Nashville Hot Chicken with Remoulade -- balanced between sweet, salt and heat.
A Slow-Cooked Collard Greens, kissed with char and smoke, and served over Stone-Ground Grits.
A Slow-Cooked Banana Pudding, the kind of plate you make on a quiet evening, and served with Pickles.
Our Pulled Pork leans on yellow onion and patience: kissed with char and smoke, then finished over Stone-Ground Grits.
Our Shrimp and Grits leans on yellow onion and patience: kissed with char and smoke, then finished and Collards.
Spiced Biscuits and Gravy with Sweet Tea Glaze -- layered with warm, patient spice.