10/13/2026
Preservation is one of the oldest traditions in coastal cooking. At Reenies, Chef Mark Bolchoz and Chef de Cuisine Denton Taylor honor it with a modern hand. The nostalgic tin of fish becomes something made in-house and tuned to the season: clams with green garlic and muscadine vinegar, mussels escabeche, and pickled shrimp, each finished with vinegars made on site.
