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Head chef Jason Schauer crafts Mediterranean dishes steeped in the flavors of the South. His seasonal menu, comprising locally grown produce, Gulf seafood, and naturally raised meats, is peppered with dishes that reflect that philosophy, including steak cooked atop a wood-fired grill and accompanied by polenta or crispy flounder paired with friend green tomatoes. A hickory- and oak-fired oven bakes pizza crusts to charred perfection, whether they're topped with caramelized vidalia onions, country ham, and eggs or an assortment of Italian meats. The wine cellar, meanwhile, is stocked with bottles from Italy, Spain, and France, as well as California and Oregon.
The dining room's floor-to-ceiling windows send sunlight streaming over geometric print wallpaper, brushed concrete floors, and crisp linens draped over tables. The centerpiece of the room is a crescent-moon bar bedecked with dangling lightbulbs and natural stone that fuse modern aesthetics with paleolithic authenticity. The dining experience continues outdoors, where a smattering of bistro-style tables allow people to enjoy meals under the sun.