Evoking memories of the small-town grocery; executive chef and owner, Kevin Johnson, has created a gathering place of warmth and familiarity with a menu based on seasonal ingredients available from local and regional farmers and fishermen that he knows and has worked with for many years. The Grocery’s kitchen is stocked with house-made charcuterie, fresh local fish and seafood, and accommodates an in-house canning program to preserve fresh produce for the menu. An extensive cocktail and wine list are available, as is craft beer on tap, and a wood-burning oven heightens the cordial atmosphere in the former furniture warehouse.
Chef Kevin Johnson began his career in Charleston at Slightly North of Broad (S.N.O.B.) while attending the esteemed culinary institute, Johnson & Wales University, Charleston, S.C. After graduation in 1996, he returned home to Virginia and worked as sous chef for three years at the Inn at Little Washington. In 2003, he moved back to Charleston to serve as executive chef at Anson Restaurant. After almost seven years at Anson, he joined the REV restaurant group as executive chef, overseeing all REV kitchens which included Taco Boy, Closed for Business, Poe’s Tavern, and Monza. He was also an Adjunct Chef Instructor at the Culinary Institute of Charleston until fall 2011.
THE GROCERY GALLERY
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METROPOLITAN PORTAL PROJECT
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