This lively restaurant focuses on locally sourced ingredients in its seasonally changing menu of seafood, Wagyu beef, chicken, pasta and two-handed burgers. Entrées may include fare like seared scallops, braised beef short ribs, grilled flatiron steak and shrimp and grits. More than a dozen craft beers are on tap, and more than half of the 40 wines are offered by the glass. In the mid-afternoon lull between lunch and dinner, the menu is limited to appetizers, burgers and salads.
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