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The Granary

Photography Mac KilduffPhotos 8Issue June 2014
Fresh-picked produce was the norm when executive chef Brannon Florie visited his grandfather’s Mount Pleasant farm growing up. Now, he uses local sweet potatoes, broccoli, cauliflower, and other vegetables to add flavor to flatbread at The Granary.Homegrown: Executive chef Brannon Florie’s Mount Pleasant farming roots inspired his veggie-forward menu.Clever Classics: Chicken wings are revamped with Korean mustard, ginger, fried garlic, and sesame seeds.The GranaryFresh Slice: Seasonal produce shines in a vegetarian flatbread with curry cauliflower purée, sweet potatoes, broccoli, cauliflower, and goat cheese.A plate of battered calamari.The dim interior is illuminated by rustic lightsAn ice-cream sundae doused with Nutella sauce and pralines

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