Rhett Morris

My cooking style is fresh, local, southern gourmet.

90% of my menu is sourced from NC, including chicken, pork, beef, trout, catfish, seafood, dry goods, cheese, honey, eggs, dairy products, beer, vodka and produce.

My competitive advantage is an ever changing menu that is based on what the farmer produces weekly, and my ability to transform those ingredients to menu items that expose the general population to new culinary experiences.

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