The Larder & The Delta

The reincarnation of The Larder & The Delta was one of the most anticipated openings in 2024. Chef and owner Stephen Jones took a gamble in evolving his Southern restaurant into a fine-dining destination serving a 12-course tasting menu in the former Binkley’s Restaurant. Jones’ risk is being rewarded. He was named a James Beard Award semifinalist for Best Chef, Southwest in January — his third nod for his work at The Larder & The Delta. The restaurant launched a decade ago inside a downtown food hall and logged a five-year stint on Portland Street before making the leap to its current space with a new dining format in September. With each iteration, Jones continues to tell the complex story of Southern cuisine. The progressive menu changes regularly, but one constant is how Jones highlights Southern ingredients through exceptional culinary technique and pitch-perfect service. Among the winter menu’s courses, one of the most transfixing was cured, grilled tuna that ate like country ham, with a deft drizzle of red-eye gravy. In addition to the traditional tasting menu format, The Larder & The Delta invites customers into the space in many different ways, including a family-style meal on Wednesdays, service at the bar and occasional brunch.