The kitchen builds a new three-course prix fixe most weeks around whatever the restaurant's own farm and neighboring Upstate growers are harvesting, so the menu shifts with the season rather than sitting still. Dinner runs three courses for $65, Thursday through Sunday.
It occupies the old Williams Hardware building on Main Street in Travelers Rest, with a screened, heated porch that looks out over the Swamp Rabbit Trail. Live jazz plays on Thursday evenings and select Saturdays bring a bluegrass brunch, which gives the room the feel of a neighborhood gathering as much as a special-occasion table, though it handles both.
Beyond the weeknight prix fixe there is weekend brunch, a full bar with a curated wine list and craft cocktails, and a Sunday chef's tasting that changes weekly, five courses with an optional wine pairing. Plant-based cooking gets serious attention, from a deep vegan lineup to a Plant Based Supper Club that runs a few times a year. The attached kitchen and market bakes bread to order and carries local produce and chef-prepared meals.
Chef Adam Cooke, a 2020 James Beard semifinalist for Best Chef Southeast, leads the kitchen, and much of what comes out of it traces back to the restaurant's own 16-acre farm and named local growers like Bradford Farm and Barbee Farms.