Hoppin’ John, an old time low country southern dish of rice and black-eyed peas, is the perfect name for this restaurant that strives to bring to a sense of old-school charm and appropriate for its late 19th-century building. The tag “New South Cuisine” gives guests a hint about the new twists to expect to southern dishes. This establishment prides itself on being a farm to table eatery sourcing local suppliers
Beverage service is steeped in traditional beverages and not trending cocktails. Featuring southern craft beers and a large selection of fine bourbons (a southern staple). The wines are handpicked and represent quality and value. A full line of national brand beer and spirits is also available.