1. Ethereal chicken liver mousse on toast with a touch of pickled mustard seeds, radish and celery.
2. The intimate main dining room exudes a rich, warm, very Southern vibe.
3. Local arugula salad hits salty- sweet notes with honey-glazed beets and a zesty pecan crumble.
4. Fried quail from Manchester Farms with green garlic grits and butter bean chow chow.
5. Chargrilled cowgirl rib eye with sweet potato romesco, grilled broccoli and black garlic steak sauce.
6. Seared New Bedford scallops with confit pork, tangerine butter, vanilla parsnip puree, grilled carrots.
159 CSD
first to serve house-ground grits. “We have our own mill— we grind them fresh every day,” she adds.
Moeckel laughs off the challenges she faced during the rebuild, declaring, “It’s been fun!” She explains that it’s all about the people—on both sides of the table. “I work with people who have been with us a long time,” she says. “We have a ‘cult’ of hospitality centered around pleasing the guest. The staff knows what we’re trying to achieve, and they believe in it.”
