If you are interested in trying local fish less commonly found on menus around town, may we suggest Cypress. The founding chef Craig Deihl is known for elegantly balanced daily specials his customers may not have tried. >>Read More
Searing or browning, also know as the Maillard reaction, caramelizes the natural sugars and proteins on the surface of the fish (or meat) and gives it more profound flavor. >>Read More
The menu at Hank’s is partially modeled after the beloved Charleston restaurant Henry’s which closed its doors in 1960s. Half the menu features modern dishes created by Chef Frank McMahon. >>Read More
