A seasonal kitchen where everything touches wood, coal, or copper — small plates built from Carolina farms, poured with low-intervention wine.
We opened in 2019 with a wood-and-coal hearth, nine tables, and a rule: if a Carolina farm didn't grow it or a day-boat didn't land it, it probably isn't on the menu. Everything else is just cooking with patience.
Reserve your table before the weekend disappears.
“The duck breast alone justifies the drive — coal-seared to a lacquered ruby that most kitchens would envy. The room hums, the staff knows every farm on the menu by name.”
Wilmington Food Weekly · Critic's review“We mentioned it was our anniversary in the reservation note, and midway through dessert the chef sent out a burnt-honey custard with 'ten years' in chocolate. This is a staff that listens.”
Marissa & James O. · Anniversary dinner“The menu genuinely changes with the farms, not the seasons' marketing calendar. I've had cobbler made from four different fruits here. Ask for a corner table by the hearth.”
Daniel Fourie · Regular, twice monthlyWeekends book 3–4 weeks out; weeknights, a few days. We hold a handful of hearth-counter seats for walk-ins every night, first come, first served.
Happily. The menu leans naturally gluten-free adaptable, and vegetarian/vegan tasting plates are a kitchen favorite — just note it when booking.
The back room seats 24 with a custom fire-based menu. Wednesdays are set aside for buyouts; email events@ for details.
Street parking after 6 PM plus the Wentworth garage two blocks away, validated for dinner guests.
Book early — or take your chances at the hearth counter.
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