Details on Chef Elliott Moss’s Restaurant in Florence, South Carolina | Eater Carolinas
"A 13,000-square-foot brewery and attached restaurant space in Florence with current annual capacity near a thousand kegs that is slated for expansion and regional distribution. The owners closed on the purchase in June and are investing roughly $1 million to increase brewing capacity, redo the kitchen and restaurant, and make the venue more of a destination; the property also has personal significance to the chef, who sold pecans to the factory that once occupied the building as a child." - Eric Barton
