CHEF EVAN BOLLING

Before we get into this week’s highlights and upcoming culinary collab, the patio is open for the season, with seatings through 8:30 PM. A full makeover is on the way that will transform the space into a shaded outdoor lounge with table and sofa seating, just in time for summer.

This one starts with a savory meringue—light, crisp, and infused with foraged porcini. Inside, a rich duck mousse layered with N25 Kaluga caviar, finished with preserved lemon crema and a lift of micro wasabi and shiso greens. It’s a single bite that moves from earth to umami to bright acidity, all in a few seconds, then it’s gone.

A5 Wagyu is back in the kitchen, and we’ve got it resting where it should be—dry aging just long enough to deepen the flavor before it hits the fire this weekend. It’s one of those ingredients that doesn’t need much interference, just time, attention, and the right moment. 

I find woodruff by scent before I ever see it—walking the riparian edges, following that soft, sweet signal through the undergrowth. Its season is fleeting, but in that brief window it carries notes of vanilla, almond, even white chocolate. Not far from there, the wild fig trees offer something different. We take the smallest leaves, toast them over charcoal until just golden, then pull their oils—sometimes into an ice cream that tastes less like fig and more like a kind of feral coconut. It’s a tropical flavor hiding in the woods, and it disappears as quickly as it arrives.

We’re bringing in Chef Reid of Slow Burn BBQ—South Carolina roots, barbecue in his blood—for an afternoon al fresco that leans deep into smoke, time, and place. You’ll choose your cut—Texas Brisket, Carolina Pulled Pork, or Slow-Braised Beef Cheeks—and the Cowhorn crew will build the rest around it: Potlicker Greens layered with smoked dashi, our house Mac & Cheese topped with a kosho ‘chili’ crunch and Baja Blue Prawns, and our super fresh Comback Coleslaw, make with all local greens ofc. It all comes with shokupan-style Texas toast and spicy house pickles. One plate, fully dialed and deeply delicious.

Evan Bolling
Chef de Cuisine