Chef Kelly Fields describes her food as simple and nostalgic,"pay[ing] tribute to the South's sense of belonging." At her restaurant and bakery, Willa Jean, guests can feel right at home, with low-country Southern dishes like fried chicken with biscuits and Tabasco honey, pimento grilled cheese, and corn-and-crab chowder.
"They've actually launched a really delicious food menu there, too, so we always get snacks and cheese plates. There's a lot of Italian and Spanish influences. Lots of small plates, which is what I usually love to eat—food you can eat with your hands. They always have some sort of pasta that I like, and whatever they're doing with vegetables—it changes pretty regularly—is great.
"But there's a dish that's been on the menu there since it opened—marinated Gulf shrimp with roasted-jalapeño jus—and it's another one of those things. It's really, really clean and fresh. It's shrimp, avocado, red onion, lots of fresh herbs, and they pour that roasted-jalapeño jus all around it. I will generally sit at the bar and order an Aperol spritz and a double order of that marinated shrimp.
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