Our Story
Three generations of cast iron
It started with Big Mama's skillet.
In 2009, Ruth Ann Calhoun hung her grandmother's copper skillet on the wall of a 40-seat room on King Street and started cooking the food she grew up on — the slow, deliberate, butter-first kind.
Seventeen years later, the room is bigger but the rules haven't changed: nothing from a freezer bag, gravy made every morning, and the cornbread hits your table still singing from the iron.
Our shrimp come off boats in Shem Creek. Our grits come from a stone mill in the Upstate. Everything else comes from whoever grew it best this week.
— Ruth Ann Calhoun, Founder
"The skillet never leaves the wall.
The food never leaves you hungry."
The food never leaves you hungry."