Chef Hugh Acheson’s food vernacular succeeds in “merging soul food with Old World cuisine.” It is “Contemporary American with influences from France and Italy.” The eclectic menu includes seasonal delicacies such as home-grown Georgia 'pecan truffles' as well as comfort-inspired new Southern classics like ‘Frogmore Stew’ – Acheson’s take on a low-country boil. A self-taught chef, Acheson’s experience includes working under Chef Rob MacDonald where he learned “stylized French cuisine, wine and etiquette” at the renowned Henri Burger restaurant in Ottawa, in San Francisco as the chef de cuisine with Chef Mike Fennelly at Mecca (where he mastered pan-pacific technique), and later as opening sous-chef with famed Chef Gary Danko at his namesake restaurant (where he found a love of the simple, pure and disciplined).