It might be called Little Secret, but it is doubtful to stay that way.
The Eighth State Brewing Company has partnered with chef Conner Hinderks for a residency kitchen at their taproom located at 400 Augusta St. in the historic Claussen Bakery building. The name of the restaurant concept is Little Secret, and a daily menu aims to please diners from noon until late night, Thursday through Monday, with a la carte items that can make a meal in combination or a feast for a table.
The menu highlights Asian flavors using locally-sourced ingredients and other plays on better pub fare. Items range from $8 to $15. The menu will change every few weeks.
Hinderks built his culinary career in New Orleans and helmed one of its celebrated fine dining restaurants, Maypop, for a decade.
“In fine dining, like at Maypop, a diner could afford to drop $120 on a meal and drink, but no one wants to do that every week,” Hinderks said. “I’m a proponent of fine food done in a way that anyone, on any day, can have. That’s my focus for Little Secret at The Eighth State. I want to create dishes that burrow into your brain, and you can have a meal and a drink for under $20.”
Little Secret isn’t a pop-up, even if it has a staff of one. Hinderks said it is the smallest kitchen he’s worked in but loves the freedom it affords.
“If the beer is going to have this much effort and interest to it, then I want to match that on a culinary side and give people something that is curated and creative,” he said. “The plan is to complement the beverage program at The Eighth State with food that’s exciting and sexy and accessible.”
Cameron Owen, one of the principal partners at The Eighth State, agreed. As soon as he tasted Hinderks’ cuisine and experienced the energy behind it, it was a fit he had always imagined for the space.
“We are both creatives and I think for us it’s important to have quality items that are also approachable,” Owen said. “The real goal is to have the food and drink complement each other and a direct activation of a chef working in the same vicinity with us has long been the dream.”
Owen was immediately open to changing the hours. The shift to Thursday through Monday is a nod toward capturing the attention of an audience that wants to be a part of their community.
Guests order at the counter and plates are brought to the table. Nothing is disposable unless for takeout.
“We want to give more space to more people,” Owen said. “And by curating a selection of beverages and chef-driven food, anybody and everybody can have a drink and feel great.”
The opening menu consists of snacks like Thai style peanuts, smashed cucumber with herb, and a dairy-free onion dip with chips. There are also more filling items such as a Spanish style mushroom cream toast with Manchego served on sourdough toast from Rise Bakery. There’s steak tartare laab with a cured egg over top, eggplant adobo, and short rib red curry with rice. Salad and dessert are also offered.
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