SpringHouse Cuisine:
Authentic, but certainly not ordinary

Chefs Hastings and McDaniel aim to keep the food simple and honest. Whether it is called “contemporary American,” “progressive Southern,” or “Southern vernacular,” the dishes make the most of the region. Up-and-coming local purveyors like farmer Noah Sanders will provide staples like fresh farm eggs, spinach, and arugula. Daily menus feature meat and produce of the place, and of the time—literally a snapshot of a day in a season.

Some of the signature dishes include whole Gulf red snapper roasted in a wood oven with baby carrots, sweet peas, fennel, fresh herbs and lemon oil; Crayfish pirlou with Carolina Gold rice, house smoked bacon, asparagus, and local corn; Cornmeal-fried soft shell crab, house-cured bacon, baby lettuces, heirloom tomatoes, and basil aioli on toasted brioche; Fresh from the garden Southern vegetable plate with chow-chow and buttermilk biscuits; Slow-braised rabbit with baby vegetables and homemade dumplings; and homemade johnnycake with local blackberries and vanilla bean ice cream.