![]() ![]() The variety does not stop with the food, though. The opening menu showcases this through dishes ranging from a wagyu corndog with truffle aioli to “dark spore” mushroom tartine with roasted garlic, sherry cream sauce, thyme, and warm ciabatta to chilled ceviche with market fish, leche de tigre, charred habanero, sea beans, nori, and lime. “Instead of putting ourselves into a corner saying we’re just this or that, we wanted to focus on the concept that there is no concept.” Erickson added that the goal is to change the menu monthly if not every other week. Not only do each of the sous chefs have a say in what makes it on the menu, allowing each to showcase their own specialties from time to time, Erickson said, but the menu was also and will continue to be dictated by seasonality. What they decided on was a menu that bearhugs the idea of variety. From there, they used the feedback to narrow down the final dishes. To figure out what exactly would make it on the opening menu, Erickson worked with his team over the course of about seven months, hosting 10 tasting menu dinners of 10 dishes each. We want to have a little bit of everything for everybody.” “The menu we started with, as well as our menus moving forward, will be diverse but super approachable. With my training and with my team, we can take things that are new and make them approachable,” Erickson said. “Since Greenville is recognized as a food city, people are ready to begin trying new things and being more adventurous. What’s The Story, Morning Glory cocktail at Camp The Vannah Company To Erickson and his team, that meant creating something that would appeal to the varied patrons in the up-and-coming food city that is Greenville. The menus, too, were designed to befit a neighborhood spot in the Upstate. Overall, a nature-inspired mix of browns and greens creates a relaxing environment for casual and comfortable dinners - including an eight-top table at the center of the dining room complete with a lazy susan - while the indoor/outdoor bar (where they will be working on to-go cocktails) and rooftop space encourage good times around light bites and cocktails. The design of the restaurant speaks to that. Being able to design every component of the restaurant from the ground up, they were able to make it truly their own - and truly a place that could become a neighborhood spot. When things began to look a little better, a little brighter, they decided to pull the trigger. Over the course of 2020, Erickson said they kept planning. “Then the shutdown happened and it seemed like almost perfect timing as I was already leaving.” “After four years, I was ready to come home - the plan was always to come back and work on a project with Carl,” Erickson said. ![]()
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |