So. Fox

So. Fox is named after the American indigenous grape varietal known as Muscadine or Scuppernong, commonly called the Southern Fox Grape. This reference is meant to embody the tie between our Southern ecosystem and the grape varietals used in winemaking.

Our hospitality ecosystem is focused on being community builders both within the walls of our establishment and out. We source all of our meats and produce from local, practicing organic + farms and our wine list subscribes to the natural wine movement.

Sourcing is one of the most important pillars of So. Fox’s value system. We believe that working in this way moves towards more sustainable food systems and directly impacts our community ­– both on the supply side as well as the consumer side – in a very meaningful way.
The menu is entirely based on the best of the seasons and what the South provides. Our team will work to be advocates for our farmers and producers; sharing the best of their hard work and conviction. Guests will also find a lot of preservation and fermentation meant to prolong our abundant seasonal availability.
The menu and dishes will reflect the soul of Chef Myles’ cooking, which is to deliver revelatory experiences through precise and impactful flavors.