Every dish here is a memory of hers. Every flame, a fire she once tended.
Dia is my mother's middle name. She has been my greatest supporter for as long as I can remember, and every plate on this menu is a small thank-you for the table she taught me to keep.
Three rivers ran through her life — the Blackfoot Plains, the West Indian islands, and the Geechee Lowcountry — and they all flowed into her kitchen. What follows is a menu written in her hand.
Come hungry. Stay late. Bring the people you love.
— Aaron Lewis · Founder, Society Luxe Hospitality Group
The menu at Dia is organized like the table my mother kept — six courses, family style at heart, fine dining in execution. But the soul of it lives in these three heritage traditions.
Blue corn, wild game, hearth cooking, and the traditions of my grandmother's plains lineage.
Callaloo, coconut, scotch bonnet, and the bright, spice-forward cooking of the islands.
Carolina Gold rice, benne seed, blue crab, and the deep Gullah-Geechee coastal foodways.
Preview only
◆Dia is in development. Location and opening date to be announced. The full opening menu — six courses, forty-plus plates, wine and cocktail pairings, family-style tasting — will publish here with the opening announcement.