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Drawing Room

Photography Mac KilduffPhotos 7Issue July 2017
Heirloom Master: Executive chef Forrest Parker reworks Southern heritage crops into plates for modern palates.ART OF THE PLATE: Buttery duck breast is seared on an iron skillet and served with Nostrale rice, foie gras, vegetables, and Bradford watermelon molasses.DINING WITH A VIEW: Art is omnipresent at the eatery...canvasses hang throughout the dining room, while a golden tiger commands attention at the bar.The catch-of-the-day served with seasonal vegetablesChandeliers add drama to the dining roomPirlou topped with Lowcountry seafood

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