You'll recognize the Southern ingredients that get top billing on
other menus in CHS, but the local food that hits the rustic steel - framed wooden tables here comes in a rendition not often tasted: popped sorghum atop the nduja - coated brussels sprouts;
Clammer Dave's clams, gussied up with miso and celeriac; a dressing of benne - seed tahini coating the simple green salad; and a hefty charcuterie platter with plenty of pickles alongside.