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Two owners and they both happen to be chefs-which works out very well for this Rockwall destination. Randall Copeland and Nathan Tate rely on local, seasonal ingredients as much as possible, sometimes even picking fruits and vegetables from their own gardens. The menu changes according to whims of nature, of course. One time the wood-grilled pork comes with grits, the next time with peaches grown in Canton. But just about every dish we tried on several occasions proved a standout.