A Journey of Culture Through Cuisine
Summer Menu
A culinary journey along the pathways of the African diaspora — from West Africa to the Caribbean, through South America, to the Lowcountry. Chef Bernard Bennett, a 2023 James Beard Foundation Emerging Chef semifinalist, honors the food of his ancestors and the history of African American cuisine — connecting people through every plate.
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Glossary
A short guide to the ingredients and traditions on our menu — from West Africa to the Caribbean to the Lowcountry.
- Ọkàn
- “Heart and soul” in Yoruba — the spirit at the center of everything we cook.
- Gullah Geechee
- Descendants of enslaved West Africans along the Sea Islands, and the language, culture, and foodways they preserved.
- Carolina Gold
- Heritage golden rice, the grain that built Lowcountry cooking.
- Benne
- Sesame seeds, carried from West Africa and woven into Lowcountry tables.
- Jollof
- Smoky West African tomato-and-pepper rice — endlessly debated and always beloved.
- Djon Djon
- Rare Haitian black mushroom that turns rice deep gray with a wild, earthy flavor.
- Callaloo
- Tender leafy greens braised silky-soft; a cornerstone of Caribbean cooking.
- Yassa
- Senegalese dish built on caramelized onions, mustard, and bright citrus.
- Suya
- West African grilled skewers coated in yaji, a spicy peanut-chili rub.
- Berbere
- Warm, fiery Ethiopian-Eritrean spice blend of chili and aromatic spices.
- Escovitch
- Jamaican style of crisp-fried fish crowned with tangy pickled peppers and onions.
- Pikliz
- Fiery Haitian pickled slaw of cabbage, carrot, and Scotch bonnet.
- Tostones
- Twice-fried green plantains — crisp outside, tender within.
- Maduros
- Sweet ripe plantains, fried until caramelized.
- Coco Bread
- Soft, lightly sweet Jamaican coconut-milk bread.
- Mojo
- Bright Caribbean sauce of citrus, garlic, and herbs.
- Kachumbari
- Fresh East African salad of tomato, onion, and chili.
- Chayote
- Mild, crisp squash used across the Caribbean and Latin America.
- Green Seasoning
- Caribbean blend of fresh herbs and aromatics used as a marinade.
- Scotch Bonnet
- Fruity, blazing-hot chili at the heart of Caribbean heat.
- Urfa
- Smoky, raisin-dark Turkish chili with a gentle, lingering heat.
- Palm Oil
- Deep-red West African oil prized for its rich, earthy flavor.
- Amaro
- Italian herbal liqueur — bittersweet and aromatic, found in our cocktails.