Here at Chestnut, our weekend brunch offers all sorts of mouth watering dishes, both classic and contemporary; from our eggs benedict using house cured Canadian bacon to our vegan hash featuring local vendor, No Evil Foods’ El Zapatista Chorizo. We also offer an array of sweets, as appetizers or desserts, whatever you’re in the
Q&A with local vendor, Walter Harrill with Imladris Farm
Chestnut and Corner Kitchen, partner with many local farmers and vendors. Featuring local products like, jams, honey, mustard, gluten free desserts, meats, microgreens, milk, cream, cheeses, eggs, hot sauces and so much more is incredibly important to us. Why? Because it stimulates our local economy and it tastes GREAT! This month we are showcasing
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Humans of Chestnut – Marchelle Sellers
Hey there, my name is Marchelle and I am a server at Chestnut! How long have you worked for Chestnut? A year and a couple of months. What’s the best meal you’ve had at Chestnut? The shrimp and grits for sure. Especially when they make it extra spicy! What kitchen tool could you not live
Q&A with local vendor, Sunburst Chef & Farmer
Chestnut and Corner Kitchen, partner with many local farmers and vendors. Featuring local products like, jams, honey, mustard, gluten free desserts, meats, microgreens, milk, cream, cheeses, eggs, hot sauces and so much more is incredibly important to us. Why? Because it stimulates our local economy and it tastes GREAT! This month we are showcasing
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Humans of Chestnut – Davaion “Spaceman Jones” Bristol
My name is Davaion “Spaceman Jones” Bristol and I am the AM Saute Chef for Chestnut! How long have you worked for Chestnut? 3.5 years. What’s the best meal you’ve had at Chestnut? The lunch Catfish entree. What kitchen tool could you not live without? My spatula, most definitely. If you could only have one meal for
Read More about Humans of Chestnut – Davaion “Spaceman Jones” Bristol
