Led by executive chef Brannon Florie, the culinary team will continue to serve familiar Southern dishes (shrimp and grits, fried chicken, and pork belly) and favorites (Brussels sprouts and tempura shrimp) that were present at the old location. In addition, creative plates (bone marrow and duck pot pie), seasonal dishes, and regional ingredients (Sea Island red peas and Jimmy Red Corn grits) will make appearances on the menu.
The menu will also include happy hour specials, a rotating small plate, entrée specials, and a kids menu. New to the concept is a raw bar featuring local items like Bulls Bay oysters and clams.
Another addition is the newly-appointed beverage manager Roderick Weaver, who will craft the cocktail, wine, and beer menus. He was formerly the bar manager at Lewis Barbecue and the director of cocktails and spirits at Husk.
There is no official opening date at this time. For updates, visit The Granary online.
The Granary will be open Sunday through Thursday from 4 pm to 10 pm, Friday and Saturday from 4 pm to 11 pm, and for Sunday brunch from 10 am to 2 pm.
In anticipation for the reopening, The Granary is actively hiring. If interested, you can apply here.
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