Circa 1906 the house became a meeting place , for family, food, adventurous cocktails without inhibitions. 15 years later a place to protest prohibition and respectful produce some of the best bourbons in the south. Today this house blooms in its pure vibrance of a day once forgotten. Our bartenders are more chemist, and specialist, their approach much more refined. Executive Chef Justin Morris, catapults your fork with less mechanics and more melody. A low country sultry palate, with a coastal feel like the wind from the ocean. But don’t be fooled by 120 year old bricks, or the pomp and circumstance, we still serve the best chicken and waffles this side of the Mason Dixon line.