Cooking for the room, not the rating.

Tide & Table began with a quiet conviction: that the most memorable meals are not the loudest. They are cooked for a specific room, for a specific evening, for the small handful of people sitting down together.

After a decade in restaurant kitchens — training in Panama City, Florida and Charleston, SC & surrounding areas — Chef Kurt Hall stepped out of the line and into the private dining room. The menu became personal. The pace became human.

Today, Tide & Table takes a limited number of evenings each month. Every course is written by hand, sourced from a small circle of trusted growers and fishermen, and cooked entirely in your home.