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Sorghum & Salt Opening With the Quickness

One week and counting

Sorghum & Salt
Erin Perkins

While chef Tres Jackson never ate at the former Two Boroughs Larder, he’s recently made the space his base in Charleston for his forthcoming restaurant Sorghum & Salt. Jackson grew up in Clemson, South Carolina, so he is familiar with Charleston, but made his home in Tuscaloosa, Alabama with his restaurant Epiphany, which recently shuttered.

Jackson goes from a 118-seat space to a 40-seat dining room at 186 Coming St. He hasn’t changed the interiors much, but he has opened up the kitchen to allow for a chefs table. Jackson takes his menu cues from the products and produce available locally. The chef says that the menu will be vegetable driven with a stronger emphasis on seafood than his Tuscaloosa restaurant. The offerings will change almost daily.

Sorghum & Salt has recently staffed up and will start cooking this week. The soft opening may come as early as this weekend. Keep an eye out for an opening date here.

• ‘Uptempo and Unpretentious Environment’ Takes Over Two Boroughs Larder [ECHS]

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