Brad Schaffer grew up learning about the traditions of Lowcountry food from his grandmother in Charleston, South Carolina. There, he started cooking professionally at local restaurants like Hank's Seafood and Five Loaves Café. Upon moving to New York, he began cooking in the kitchens at Aureole and Estela. At Grand Army, Brad's food is inflected with his Lowcountry heritage hello, fried chicken and contemporary American technique.
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