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The main dining room seats approximately 60 to 65 and features subtle colors and striking light fixtures. Credit: Meera Nagarajan
The spacious bar area seats 12 to 15. Credit: Meera Nagarajan
The Bellwether patio seats 50 and is lined with planters full of herbs and other edible greens. Credit: Meera Nagarajan
From left, entrees include octopus and saffron fettuccine with shrimp, mussels, calamari and octopus, while small plates include mushroom ginger dumplings. Credit: Meera Nagarajan
The octopus is poached and served with colorful carnival cauliflower, Calabrian pepper oil and a curried mustard beurre blanc. Credit: Meera Nagarajan
The pork steak is topped with compressed red cabbage and served with German potato salad and a Carolina mustard barbecue sauce. Credit: Meera Nagarajan
Pastry chef Sharon Harter’s creations include carrot cake, topped with vanilla bean mascarpone, candied carrots and served with a carrot cardamom and honey ice cream. Credit: Meera Nagarajan
From left, pastry chef Sharon Harter, executive chef Thomas Futrell, beverage director Travis Hebrank Credit: Meera Nagarajan

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