- Pickled Tea Leaf Salad $10
- Fried Chicken Congee (pictured below) $12
- Pork Meatball Pho (picture to the right) $12
- Vegetable Pho - $10
- Injera Collard Rolls - $8
- Ginger Steamed Buns - $8
- Wine available for purchase through Mercantile
Chef Adams is a Charleston native and has been a presence in the food scene in the city for over sixteen years. She's worked at Peninsula Grill and FIG, where she worked her way from prep cook to sous chef over the course of her six-year tenure. Among other ventures, Adams now hosts pop-ups and group dining events. Over the past three years, she has become known not only for her cuisine, but for her philanthropy and voice for inclusion and equality within the restaurant industry.
Chef Gettles is the chef de cuisine at Mercantile and Mash. He has over a decande of experience. Prior to Mercantile and Mash, Gettles held the position of executive chef at Piedmont Restaurant in Durham, NC, where he developed seasonal menus with local-farmed ingredients, managed a full kitchen providing mentorship to his staff, and maintained all budgeting and food costs through the use of local vendors. Before his time at Piedmont Restaurant, Gettles served as sous chef at Herons at The Umstead Hotel and Spa, recognized as a Five Star hotel from AAA.