We pay homage to traditional Mississippi Delta cuisine and culture. The menu, created by Lisa Garza-Selcer and executed by Executive Chef Patton Robertson, features elevated versions of Delta and Lowcountry classics such as signature brined and pressure-fried chicken, curry deviled eggs with tobiko caviar, Lowcountry gumbo, cast iron seared Texas quail, and lobster étouffée. Our beverage program, led by Michael Reith, is anchored by a Belvedere Tea Bar as well as barrel-aged bourbons, house punches, classic cocktails, and thoughtfully curated wine and beer selections. The interior, designed by Garza-Selcer and executed by award-winning firm Kuzuu Design, exudes the feeling of a timeless Southern Colonial home with a rich marble and walnut bar, private parlor, a charming screened porch, and inviting accents such as tufted linen banquettes, Spode Delamere china, and Art Nouveau Henry Potter fixtures salvaged from the 1914 Neiman Marcus fire.