THE KITCHEN
Chef Travis Hill Jr.
EXECUTIVE CHEF · MISS EDDIE'S MARKET & CAFÉ
Southern tradition. Seasonal produce. Impeccable craft.
THE CRAFT
Rooted in the South.
Elevated by technique.
Chef Travis Hill Jr. brings a refined culinary sensibility to Miss Eddie's kitchen — rooted in Southern cooking, elevated by technique and driven by what is fresh and in season.
The braised short rib takes hours of patient heat. The bisque starts with what the farm delivers. The cheesecake is the kind your grandmother would have made if she had gone to culinary school.
Every dish on the menu is a conversation between tradition and the season. Chef Travis works directly with New Life Farms — building the menu around what the land delivers each week. No shortcuts. No frozen stock. Just real food, made with intention.
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WHAT COMES OUT OF THE KITCHEN
A preview of the menu.
Full menu at opening · May 30, 2026
Braised Short Ribs
Slow-braised, fall-apart tender. Served over corn succotash with a rich reduction. Hours of patient heat — the kind of dish that cannot be rushed.
Butternut Squash Bisque
Velvety and warm. Made with seasonal squash from New Life Farms. The bisque starts with what the farm delivers that week.
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Cheesecake
Dense. Creamy. The kind your grandmother would have made if she had gone to culinary school. Made fresh daily.
Quiche
Savory, custard-rich, made fresh daily.
Seasonal Specials
Chef Travis builds the menu around what the farm delivers that week. Ask your server what's in season.
CATERING
Bring the kitchen to you.
Corporate lunches, private celebrations, community gatherings. Chef Travis and the Miss Eddie's team bring the same seasonal Southern craft to your event.
INQUIRE ABOUT CATERING