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Charleston, SC


Born out of a serendipitously charmed relationship with hospitality insider Jimmy Poole, the restaurant is part-cantina, part-tequila-and-mezcal-bar, and represents years of research and development, three trips to Mexico, and countless hours of fine-tuning everything from the restaurant design to food and cocktail pairings. And throughout it all, Robert has been unapologetic about his outlook on food, his high standards, and his big personality.