The emphasis on local businesses and the “old-bones” building attracted chef Eli Kirshtein to the project. “Nothing about it is cookie-cutter,” he says.
Cult favorite Jeni’s Splendid Ice Creams uses high-butterfat milk in supersilky creations like sweet cream with biscuits and jam.
Inspired by Montreal’s low-key brasseries, Eli Kirshtein’s The Luminary serves classics with Southern touches, like duck confit with Carolina Gold rice.
Slow-smoked meat is the focus at Grand Champion BBQ, where a pared-down menu of four meats (get the ribs) and four sides offers everything you need.
Chef Todd Ginsberg uses stellar ingredients to upgrade classic sandwiches at Fred’s Meat & Bread. But he has no problem using American cheese on a cheesesteak.