Executive Chef Brad Jones credits the authenticity of 82 Queen’s Lowcountry menu to home-grown ingredients. "We use a lot of local herbs and vegetables, when they’re in season … like okra, tomatoes, sweet corn, peppers, and mushrooms to showcase our prime cuts of beef and fresh seafood. Our shrimp, crab, grouper, flounder, snapper and black fish are so fresh… they were probably swimming in local waters a day or two before being served at our tables.