“The restaurant business is like throwing a party every night.”
- Chef George McMillian
The farm-to-table concept is at the heart of FoodBar. Like a true Southerner, George says it’s the only way he’s ever really known to cook. He hand-selects ingredients that are fresh, local and seasonal, crafting dishes that are unique, yet approachable. The frequently updated menu celebrates the bounty of the land and sea, serving regional seafood, meat, fowl, and game pairing with farmer’s market inspired selections.
FoodBar is a “from scratch” kitchen through and through, sourcing local ingredients whenever possible.