Info

We do not take reservations. 

Monday
4:30PM — 11PM

Tuesday— Saturday
4:30PM — MIDNIGHT

FREE Parking is available after 5pm in our back lot. Just push the security button and they'll buzz you in! You WILL need to walk around to the front of the building to the entrance.

Our Bar

Our bar currently boasts close to 600 whiskeys, most of which are bourbon, rye or Tennessee whisky. We also have a growing collection of whiskeys from other countries like Scotland, Ireland, Japan, Canada, and India.

We have been named one of America’s Best Bourbon Bars by The Bourbon Review seven years in a row.

Our ever-evolving cocktail menu includes classic and contemporary recipes, local beers on tap, and wines by the glass and bottle.  

Cajun-Creole Cuisine

Our kitchen, headed by Chef Joe Wolfson, crafts Cajun-Creole classics like gumbo, jambalaya, and étouffée, as well as dishes based on locally-sourced ingredients.

From Happy Hour to late-night, each service presents everything from beloved classics to mouth-watering nightly specials. 

Our bar focuses on whiskey...bourbon in particular...and craft cocktails. We currently present over 600 bourbons, ryes, and various American whiskeys, Scotch, Irish, Japanese, Canadian, and Indian whiskeys. Our craft cocktail list contains over twenty cocktails, many classic, but a lot of our own creations; but our bartenders can craft anything your heart desires.

We know the term "craft" gets tossed around a lot, but to us it denotes the use of the highest quality ingredients, the care to make it perfectly, and the hospitality to serve it properly. We traveled all over the US to sample cocktails at some of the top bars in the country and came back with a deep appreciation for the "craft of the cocktail" and those who practice it at their establishments, from tiny dive bars to opulent places with unlimited budgets. The common themes from the best were always the same...well-balanced, thoughtful cocktails served in a timely manner and with a heightened level of care and hospitality. We could not care less about ten ingredient drinks with house-made tinctures if we couldn't get it in a timely manner or without an attitude. 

So, our cocktails are simple, yet elegant. We put a great deal of care into their ingredients, whether it’s the choice of spirits, the squeezing of juices, the recipes for our mixers, or the ice that goes in the glass. Every step is given a lot of thought and care. You see...we LOVE a good cocktail. So, we go out of our way to make sure our cocktails are good. However, we also LOVE our whiskey, so most of the time, you'll see us with a couple of ounces of it, with a bit of ice or water...but mostly not, depending on proof. 

If you don't see something on the list that strikes your fancy, just let your bartender know what you're in the mood for. They may ask you a couple of questions to narrow it down, but they'll most likely be able to craft a cocktail to your liking without any problem. 

 Our Bar Manager, Kat Hunter, has been named “Bartender of the Year” by the South Carolina Restaurant and Lodging Association, and has been featured in major publications including Southern Living, Local Palate, and more.

We love food! We especially love the incredible flavors that come out of the Cajun and Creole traditions of Louisiana and Mississippi. From the rustic, hearty dishes of Acadian descent, to the refined Creole recipes that find their roots in classic French cooking, and the Vietnamese influences brought to the area in the 70s, we attempt to bring that spirit to every dish we create. 

Chef Joe Wolfson and our culinary ninjas continually strive to bring the best to the plate. Starting with local, sustainable ingredients, they make sure you have plenty of tasty options, whether you just need a snack, or are looking for a full meal.

Chef Joe is originally from Texas but grew up in Columbia South Carolina and is a graduate of Johnson and Wales in Charleston. He apprenticed at the 4 Star 4 Diamond Ocean Room Restaurant inside of the 5 Star and 5 Diamond Sanctuary Hotel on Kiawah Island. His first Executive Chef position was at Montgomery, Alabama’s Ham and High restaurant where he was nominated 1 of the 100 BestNew Chef’s in America by Food and Wine Magazine and CNN.com. He was also featured in Southern Living and twice featured in Food and Wine Magazine as well as being invited to be guest Chef at Outstanding in the Field. Joe has also been a participant on the Food Network Television Show “Beat Bobby Flay and spent a season in the US Virgin Islands where he was the Executive Chef at St. Thomas’ only 4 Diamond restaurant, The Old Stone Farmhouse, before having to leave due to Hurricane Irma. His most recent Chef position was at The Dramyard in Wilmington before heading back to Columbia to take over the kitchen at Bourbon.

JOe Wolfson

EXECUTIVE CHEF