Harding House Chef Taylor Berry takes pride in a menu that blends Southern traditions with some of his own unique twists on the old classics. Some things we do: The smoker out back is not for looks, if the menu says smoked that’s where it came from. We source as many local ingredients as possible. We cure our meats in-house.
The sauerkraut, jams, pickled vegetables, soups, desserts, and salad dressings are made in house from scratch. The biscuits and over night rolls are made each morning for that day’s service. We take great pride in giving you the freshest ingredients and products possible and welcome all comments on your experience with us.