Sou’Wester, meaning strong winds hailing from the southwest, captures the essence of the restaurant.  “These undertones of the quick change in direction and the burst of new energy resonate with me. We wanted to do something completely different; a concept that would be new for the city, for our local community and for our hotel guests; I believe Sou’Wester fits the bill on all fronts”, says Chef Ziebold.

Natural light streams in from tall windows and an earthy color palette creates a comfortable and welcoming atmosphere. Tables are cherry wood finish and set with woven placemats. The chinaware is warmly colored, evoking a farmhouse feel. The menu reads with a Southern lilt and features traditional as well as interpretive takes on American classics such as Skillet Fried Chicken with Coleslaw, Chicken and Dumplings and Sautéed Red Snapper with Old Bay Chowder. Pastry Chef Amanda Cook's menu features Banana Cream Pie, Carrot Cake and Brownie Sundae among other popular selections. An affordable wine selection and All American craft beer list is offered, as well as an original cocktail menu based around fruit, herb and spice infusions.