Menu

The menu is a blend of both chefs cooking heritage – Southern roots and decades of southern cooking – and the region’s best ingredients with a modern spin.

Signature dishes include: Shrimp and Grits with Anson Mills cheddar grits, crispy bacon and chow-chow; Spice Rubbed Ahi Tuna with fried green tomatoes and sour pickle relish; the House Cured Salmon HoeCake, a cornmeal flatbread served with dill crème fraiche and caper berries; Rockfish served with andouille sausage-seafood gumbo and dirty rice and Art’s famous Fried Chicken.

The Chefs

The chef/owner of Art and Soul and TABLE fifty-two restaurants, Art Smith has received the culinary profession's highest awards and has cooked for some of the world's most famous celebrities. Former personal chef to Oprah Winfrey for ten years, Smith now coordinates and cooks for the headline-grabbing special events that Ms. Winfrey hosts all around the world.

Smith has made several television appearances including Top Chef DC and Top Chef Masters, TLC’s BBQ Pitmasters, Iron Chef America, The Today Show and Oprah in addition to having served as a Williams-Sonoma culinary instructor and the special events chef for Martha Stewart Living magazine.

A contributing editor to O, the Oprah Magazine, Smith is also the author of three award-winning cookbooks: Back to the Table; Kitchen Life: Real Food for Real Families; and Back to the Family.

He is founder of Common Threads, a non-profit organization that teaches children about diversity and tolerance through the world's great cultures. Smith was honored by Chicago magazine as a Chicagoan of the Year in 2007 and the prestigious James Beard Foundation named him Humanitarian of the Year.

A native of Lafayette, Louisiana, Executive Chef  Wes Morton’s passion for cooking began in the most traditional of ways – during large family gatherings over weekly Sunday lunch, prepared at the hands of his grandmother. A graduate of the New England Culinary Institute in Montpelier, Vermont, and with positions at Citronelle, CityZen, and The French Laundry early in his career, Morton honed the techniques that would ultimately guide him to top toque at Art and Soul. Morton has received numerous accolades including recognition by Washingtonian magazine as a 2010 “Rising Star” for his modern interpretations utilizing locally sourced ingredients. This loyalty to local farmers, as well as co-ops like Fresh Link in the Shenandoah Valley, play a large role for Morton, where his menus are seasonally-driven and inspired. His embrace of farm-to-table ingredients started in childhood when his father took him hunting and fishing – not for sport – but for the family’s nightly dinner.

The culinary team at Art and Soul includes:
Executive Chef Wes Morton
Chef De Cuisine Mike Kraus
Sous Chefs Travis Kern and Doug Alexander

Design

The “art” at Art and Soul includes a series of dramatic oil portraits highlighting “liaisons in history” that helped bring people together, which line the walls in a series by American artist Randy Slack. The featured works measure six by six feet, and include iconic leaders such as Martin Luther King, Jr., Winston Churchill, Gandhi, Dwight Eisenhower and more. The design of the restaurant features outdoor patio seating and built-in conversation nooks with contemporary lighting that provide an intimate and comfortable space. Sixteen-foot glass walls, and shiny red chairs that accompany square oak tables and a sleek bar, give off a modern feel of stylish urban sophistication.

Accolades

Join Us

Reservations are suggested; all major credit cards welcome; Dress is casual.