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Executive Chef Tim Peters and his staff utilize an eclectic blend of Contemporary American, French, Italian and Asian culinary techniques, employing fresh, seasonal ingredients procured from local farms and artisans, via direct relationships with farmers and frequent trips to the SC State Farmers Market. Most everything on the Motor Supply menu is made in-house, including stocks, sauces, dressings, smoked meats, charcuterie and desserts, all the way down to Chef Peters’ housemade mustard and pickled okra.
Today, the 90-seat restaurant blends existing historic brick walls, exposed wood beams and industrial iron elements with warm hues, large windows, cheerful contemporary artwork and sophisticated accents to create a unique and welcoming atmosphere. Guests can also enjoy dining al fresco on the covered outdoor patio and browsing through the adjacent Carol Saunders Gallery and gift shop.
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Ryan Everett