Chef James Hicks presents seven poetic courses—think “Lemon Sea & Tea Pearl” oyster, a deconstructed al pastor titled “Candy Fruit & Cocoa Heat,” miso-honey halibut over popcorn grits, quail glazed in peach tea, and oxtail crépinette wrapped in collard rouge.

Each dish is thoughtfully paired with a limited Martha Stoumen pour, from Post Flirtation White to the deep and expressive Venturi Vineyard Carignan. Expect bright Gulf flavors, low-intervention wines, and personal table-side stories connecting California’s regenerative vineyards to the heart of Alabama’s seasonal bounty.