Shout Out


The Atlantic Current: Sassafras

The Atlantic Current asked Chef John Thomas about his favorite dish at Sassafras: “It’s really hard to pick one menu item. We feature many recognizable and traditional Southern dishes, but many more innovative dishes that aren’t traditional but still have a Southern vibe,” said Thomas, 38. “I love the Hoppin’ John because it’s traditional and simple. We source our rice and peas from Geechie Boy Mills in Southern Carolina and use heirloom squash from Swank Farms.” Southern or not, it’s all got plenty of soul.”


Full Article


Join Our SubCULTure

Sign up to get the latest on events and happenings, and surprises! Plus Get 10% off your next visit when you sign up for text messages.

Select Location:
I'll Think About It