Grab a pita pocket and go—or a pasta salad and stay—Sol’s downtown is open for breakfast and lunch, and offers catering.
Marco Morosini’s plate arrives full of lovely golden squares of al dente pasta filled with rich, savory butternut squash and tossed with homemade pesto and cheese.
Executive chef James Boyce starts with a beautiful Duncan Farm game hen and braises and cooks it in both cider and cider vinegar from Scott Farms.
Chef Randall Baldwin’s meaty masterpiece is layered with grilled South Carolina quail, grilled venison, and chicken apple sausage.
Seasons 52’s novel take on an old fashioned cocktail arrives in a large low ball, over the rocks with a sidecar of Breaker bourbon. Their delicate, al dente white and black raviolis are filled with succulent, shredded lobster.
Flavors and textures of porky brat intermingle with notes of garlic from the knackwurst and smokiness from the bohemian for the ultimate sausage synthesis.
The Southern Stir Fry arrives in a generous bowl, piping hot, with Conecuh sausage, fresh okra sliced in half, fresh grape tomatoes, chopped red onions, and a generous helping of shoepeg corn.
The Pork ‘n Greens is a colorful tower of flavors and textures. . On top of a creamy bed of yellow grits are some of the best greens I have ever tasted.
The club sandwich at Rogue Tavern has it all: grilled chicken, ham, crisp bacon, turkey, Swiss cheese, lettuce, and fresh tomato.
The filet—about two inches thick—arrives piping hot with scrumptious roasted fingerling potatoes and haricots verts. I have never tasted a more tender, melt-in-my-mouth piece of beef.
The Shrimp ‘n Grits is dish that fits all three meals: the flavor of peppers and a spicy Tabasco reduction pairs well with their pepper-infused house Bloody Mary.