Slightly North of Broad

Local-before-it-was-cool chef Frank Lee opened his kitchen in 1993 with two goals: use seasonal ingredients and honor Taoism, a philosophy that emphasizes balance. The apple pie pairs sweet Carolina apples with a tangy zip of sour cream. His eggy French pâte sucrée crust is offset with crunchy, toasty walnut strudel. Here the dining room is a natural extension of the kitchen, a place where culinary skill, a clever, considered wine program, warm service, and conversations meld together. Our local farmers, fishermen and producers are as integral to the food we make as they are to our place in this community.