Grub
After five years of growing our business, the Moonshine boss-guys decided it was high time we offered some new chow. They unanimously agreed that new blood was needed to shake things up a bit. So where did we find our inspiration? With a name like Moonshine, we looked south of the Mason-Dixon, of course. In March of 2008, Moonshine’s management team directed its attention back to its core values of no-nonsense quality and thoughtful improvisation as we brought new life to our anything but tired menu. Moonshine’s culinary passion resides in simple American cooking with a Southern flair and an occasional French influence, creatively combining classic comfort foods with a contemporary twist.
Instead of scrapping Moonshine’s winning, upscale bar menu altogether, we know that the magic is in the details. Only using fresh, often locally-grown ingredients, we focused our efforts on creating more interesting sides, presentation and a battery of truly fascinating daily specials, all with a very keen eye toward prompt and efficient table service.