“I’m happy Thomas has landed in a spot that seems so well-suited to his talents, a place where he can play with high-quality ingredients from local farms, waters and purveyors without being tethered to rigid precepts. Thomas spent a couple years wandering the South while Sassafras was being conceived and built. The menu is relatively small, with compact sections for snacks, cold seafood items, vegetable dishes, small plates and entrees. Dishes are meant to be shared.”
