When beloved eatery Two Boroughs Larder shuttered, the entire Charleston food community collectively wept. With restaurant real estate at a premium now, it was only a matter of time until another concept swooped in to take over. Recently spotted on the glass door to the former TBL space is a small help wanted ad giving passers-by a glimpse into the future of 186 Coming St. — Sorghum & Salt. The bulletin reads:
Sorghum & Salt
Farm & Sea Driven Small Plates
186 Coming Street
Is now accepting applicants for Servers, Cooks, Sous Chef. All positions are hands on and involved in all aspects of service from wine and beer pairing to prep aspects. If you are interested in working in an uptempo and unpretentious environment then please submit a resume via email to set an interview.
The new Charleston eatery comes from Alabama-based chef Tres Jackson. Jackson recently shuttered his 13-year-old restaurant Epiphany in downtown Tuscaloosa. Epiphany was an all-local “farm to fork” concept. Jackson told the local media that the everything on the menu was “raised, grown or brewed within 90 minutes' drive of the restaurant.” With the abundance of Lowcountry products, he’ll probably want to replicate a bit of the same here.