Our Philosophy
Southern Roots. Modern Hands. Historic Soul.
At the turn of the 20th century, this building welcomed travelers and city leaders alike. Today, it welcomes you. Executive Chef Patrick Sawyer honors Southern tradition while pushing every plate toward something new — seasonal ingredients, intentional technique, moments worth remembering.
Heirloom Greens
Shaved fennel, citrus supremes, candied pecans, champagne vinaigrette
Salumi Board
Cured meats, marinated olives, house pickles, grilled crostini
The Spread
A glimpse of what's possible from the kitchen tonight
Gundlach Bundschu
Sonoma heritage, six generations of craft
"We cook what the season gives us. Every dish is a conversation between tradition and right now."
Executive Chef Patrick Sawyer brings two decades of Southern fine dining to St. John's, balancing reverence for heritage techniques with a restless curiosity for what's next. The menu changes with the seasons. The standards never do.
— Chef Patrick Sawyer, Executive Chef
Handcrafted Cocktails. Seasonal Craft.
Seasonal sours, drinks that change with the kitchen, and barrel-aged old fashioneds worth savoring. Every pour is intentional.
View Cocktail Menu
Creeper Trail
Lemon, passion fruit, and mint. Finished with a hint of cayenne spice and Tajin rim.
Garden of Good and Evil
Me pink peppercorn gin, cardamaro, lemon, strawberry, arugula
Your Table is Waiting
Sun–Thu 5–9pm Fri–Sat 5–9:30pm Smart Casual
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