Sorghum & Salt Opening With the Quickness

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]