Barrel & Fork

Circa 1906, our house became a meeting place for family, food, adventurous cocktails without inhibitions. Fifteen years later, it was a place to protest prohibition and respectful produce some of the best bourbons in the South. Today, this house embraces the vibrance of days forgotten. At Barrel & Fork, our bartenders are chemists and our chefs artists. They are specialists whose approaches are more refined and more detailed than the norm. Executive Chef Justin Morris catapults your fork with less mechanics and more melody. Its a sultry low-country palate with a coastal feel like the wind from the ocean. Dont be fooled by our 120-year-old bricks, or the pomp and circumstancewe still serve the best chicken and waffles this side of the Mason Dixon line.