Blog

The Granary features a locally sourced and seasonal menu which embodies the spirit of the Lowcountry and celebrates its abundant resources.   Inspired by Executive Chef Brannon Florie’s roots in the South Carolina farming community, The Granary strives to maintain a close relationship with local farms and farmers.  All aspects of food preparation and butchery are performed in-house.  The Charcuterie program is considered a highlight of the restaurant, requiring much time, love, and effort.