Heirloom Master: Executive chef Forrest Parker reworks Southern heritage crops into plates for modern palates.
ART OF THE PLATE: Buttery duck breast is seared on an iron skillet and served with Nostrale rice, foie gras, vegetables, and Bradford watermelon molasses.
DINING WITH A VIEW: Art is omnipresent at the eatery...
canvasses hang throughout the dining room, while a golden tiger commands attention at the bar.
The catch-of-the-day served with seasonal vegetables
Chandeliers add drama to the dining room
Pirlou topped with Lowcountry seafood
19 Vendue Range