Supper That Sustains Us: A Seasonal Experience by Chef Tyler Lee
A Supper That Sustains Us is our monthly celebration of the farmers, foragers, makers, and purveyors who shape the flavor and integrity of our region. Each month, we partner with a different local producer whose work reflects the values at the heart of 1 Kitchen: respect for the land, responsible stewardship, and food that’s rooted in place. Through a limited-edition tasting menu and signature dishes available each month, we tell the story of how these partners grow, raise, harvest, and craft with intention — and how their dedication allows us to cook with deeper purpose. This series is more than a meal; it’s an invitation to taste the impact of local, sustainable, relationship-driven food systems, one partner at a time.
Tasting Menu Available for $55 Per Person
Complemented with Springer Mountain Chicken and Pasture-Raised Lamb $75 Per Person. Dishes also available à la carte for standard reservations.
NOVEMBER SPOTLIGHT: Indigenous Peoples Month
Vegan & Gluten Free Month
"November shifts the rhythm of our kitchen. The last of the warmer season’s vegetables give way to roots, hardy greens, dried corn and beans, and orchard fruit. Preserved ingredients bring brightness, while roasting, slow simmering and cooking over fire reveal the depth of the late harvest.
In recognition of Indigenous Peoples Month, we acknowledge the enduring agricultural knowledge and food traditions that helped shape this region. Corn, beans and squash connect the menu to that history and to living traditions that continue today, alongside the many influences that shape our broader Southern pantry." - Chef Tyler Lee
Featured Dishes
Pickle-Brined Crispy Okra | Herb Rémoulade, Fresh Chive 14 NF, GF, V
Roasted Beet & Shaved Turnip | Watercress, Pumpkin Seed Pipián, Sherry 15 V, GF
Perfect Pairing: Charro Sour
Southern Hominy Pozole | Roasted mushrooms, charred onion broth, braised collards, dried chile, shaved radish 18 V, GF, NF
Add Roasted Chicken 6
Charred Cabbage & Three Sisters | Smoked Celeriac Cream, Sorghum-Shallot Glaze, Mustard Seed 20 V, GF, NF
Add Grilled Lamb Medallions +14
Perfect Pairing: Batanga Daisy
Sweet Corn Custard | Pecan Praline, Elderberry Gel, Maple Shortbread 13 V, GF
COCKTAILS
Add as Pairings to Tasting Menu for +$25 Per Person
Charro Sour | Pumpkin infused 1 Hotel Barrel Sazerac Rye, Pineapple Amaro, Lemon, Piloncillo 15
Batanga Daisy | Del Maguey Vida Mezcal, Espolon Reposado Tequila, Lime, Chicha Morada, Cinnamon Oloroso Sherry 15
