We want to take a moment to introduce some of the talented kitchen team members that joined LRB Cantina over Winter Break. We’re thrilled to have this group working behind the scenes to help curate and bring to life the new farm to table concept at LRB Cantina. Together they are creating a locally sourced menu that we will roll out soon. This menu will continue to evolve with the changing seasons and local availability.

You met our executive Chef Eli in an earlier blog. Joining Eli in the kitchen, we have Drew, our Sous Chef. Drew recently moved to the area after sharing his talents in Charleston. Shayna is our new pastry chef, and she is perfecting all of the delicious desserts, breads, and pastries that will be offered on our dinner and brunch menus.

If you peek beyond the glass into the kitchen you will see a couple of other familiar faces. Chef AJ has been with LRB since we opened, and you might have seen him out on The Jailbird food truck! Jeff was also at our original brewpub location as a prep and line cook. Adding to our kitchen team is our intern Chuck, who is currently a student at Johnson & Wales up in Charlotte.

This crew is dedicated to our new farm to table adventure, visiting local farms and sourcing product from cultivators across the Carolinas. While investigating our region’s resources, they are bringing purposeful, fresh ideas to the table. The entire kitchen team has been involved in creating beer pairings that complement ingredients, dishes and desserts. Our menus are almost completed, and we hope to share those with you, along with our reopening date, in the next day or two. Please check back and we look forward to seeing you soon!