Brick below, copper above.

The name says it plainly. Brick, for the bones of downtown Newberry — walls that have watched this town grow for over a century. Copper, for the kitchen — the pots, the light, the warmth that comes off a stove that's been busy all day.

We cook Southern food because it’s what we know and what we love: scratch-made, unhurried, seasoned with intent. We bring in coastal seafood because Florida’s salt air deserves a place on the plate. And we treat Sunday brunch like the occasion it ought to be.

More than anything, we wanted to build the kind of place Newberry deserves — where the staff is taken care of, the regulars are known by name, and nobody leaves hungry.