Comfort food in an old grocery store.

Our soup of the day, based on seasonally available produce and chef’s whim, rotating among summer gazpacho, creamy potato with bacon and rosemary, butternut squash with apples and pears, heirloom tomato bisque, chicken vegetable, and other seasonal recipes.

My first-place chili cookoff winner: sirloin steak, black beans, onions, garlic, tomatoes, with my homemade Oaxacan mole sauce. 

Vegetarian / White cannellini beans simmered with roasted cherry tomatoes, olive oil, onion, red pepper flakes in a vegetable broth, swirled with fresh greens, and topped with Parmigiano Reggiano. Add chicken or Italian sausage if desired.

Our summer favorite: shrimp simmering with fresh corn, tomatoes, potatoes, okra, onions, and poblanos. 

Our signature soup: a hearty corn chowder with smoky Benton’s bacon, butter, cream, poblanos, Yukon Gold potatoes, and basil.

A Southern favorite: chicken, ham, onion, bell peppers, tomatoes, corn, lima beans, parsley, okra, and a light hand on the spices. 

Boneless pork shoulder and sweet potatoes, simmering with red onions, a touch of chipotle,  bell peppers, poblanos, black beans, orange zest, and parsley. 

Fresh greens, local vegetables, our house dressing. Add chicken if desired. 

Romaine lettuce, Parmigiano Reggiano, croutons, classic dressing. Add chicken if desired. 

Vegetarian / Fresh greens with avocado, corn, pickled red onion, red bell peppers, crumbled Cotija cheese, and our chipotle ranch dressing. Add grilled chicken if you’d like. 

Our seasonal quiche, nice and warm, with fresh greens.

Our creative take on crab cakes, and the best thing on our menu: lump crab with red onion, jalapeño, mayo, egg, corn, bell peppers, cornbread, parsley, and cilantro. Trust us.

Marinated chicken, roasted in a Latin-accented glaze of lime, guava, pineapple, and cumin.

Our ultimate meatloaf, with onion, celery, garlic, bell pepper, parsley, bread crumbs, and egg, and topped with a tomato-maple glaze and smoky Benton’s bacon. 

Our take on Thai chicken satay, cooked up in a baking dish. Boneless chicken thighs with peanuts, garlic, ginger, jalapeño, cilantro, and scallions, served with a cucumber salsa.

Boneless chicken thighs baked with our Oaxacan mole sauce: smoked ancho chiles, garlic, cumin, plantains, tomatoes, walnuts, almonds, onion, raisins, pineapple, canola, and Mexican chocolate, topped with sesame seeds.

Vegetarian / Sweet potatoes, summer squash, onions, black beans, and poblanos, mixed with our Oaxacan mole sauce and topped with Monterey Jack cheese and pickled red onions.

Grilled pork tenderloin, smothered in a rosemary and blueberry sauce with our housemade peach jam. Dreamy.

The southern classic made famous at Crook’s Corner in Durham by Bill Neal: shrimp, mushrooms, tomatoes, garlic, scallions, Benton’s bacon, cheddar cheese, on a pool of slow-cooked grits atop shredded greens.

I’ve ramped up my childhood favorite: our flaky golden crust, top and bottom, embracing a filling of chunky chicken, butter, onions, cream, carrots, parsnips, peas, rosemary, and parsley. 

Vegetarian / Sheets of pasta nestled between layers of ricotta custard, mushrooms, leeks, herb béchamel sauce, and a mushroom and port sauce.

Our version of the sandwiches I devoured during my time in Tampa and Havana: Ham, slow-roasted pork, Genoa salami, Swiss cheese, pickle chips, mustard and mayo on a pressed roll. 

A slice of our meatloaf, with onion, celery, garlic, bell pepper, parsley, bread crumbs, and egg, and topped with a tomato-maple glaze and smoky Benton’s bacon, with lettuce and mayo on a roll.

Ripe beefsteak tomatoes, mayo, pesto, smoky Benton’s bacon, lettuce, on our focaccia. Avocado if desired. 

All-beef patty with lettuce, tomatoes, mayo with a hint of chipotle, pickles, caramelized onions, and cheese, all on a brioche bun. Add smoky Benton’s bacon if desired. Route 11 chips or coleslaw on the side.

Vegetarian / We can’t forget the sandwich we had at The Beauty Shop in Memphis (where Priscilla Presley had her done): grilled cheese sandwich with Honey Crisp apple slices, Gruyère, and a bit of mayo. 

Vegetarian / Sautéed strips of onion and poblanos, sprinkled with a layer of Monterey Jack cheese, grilled in a large folded flour tortilla.

For kids of all ages, and by special request from the crew at our Sheriff's Department (hi, Connie!): an all-beef hot dog in a potato roll built your way: chili if desired, mustard, relish, whatever. Chips or coleslaw on the side.