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South by Southwest. Ironically, there are similarities between the South Carolina Lowcountry and the Texas Hill Country. For instance, the unspeakable comfort that comes from homemade foods, their aromas, their role in shaping traditions and their ability to bring loved ones around the table. There’s also the seasonality of foods and the lessons learned from harsh climates, teaching us to never take their availability for granted. These lessons are not lost on Chef Ben Berryhill and Executive Sous Chef Patrick Johnson, whose partnership in the kitchen is reflected in a menu that skillfully marries Patrick’s southern cooking with Ben’s Texan style. Side by side, every day, using the best available ingredients, they’re creating a new American cuisine.

Additional Details

  • Dinner, Fine Dining