The Pump House

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575 Herrons Ferry Road

Rock Hill, SC 29730



Southern-Influenced Modern American Cuisine. Built in 1946, the pump house supplied the Celanese Corporation’s Celriver plant with water for its daily operations. The structure, with its five pumps capable of moving 4.7 million gallons a day, would be used for cooling operations and to generate 70% of the electricity needed to power manufacturing of cellulose acetate. After the plant closed in 2005, the abandoned pump house fell into disrepair. The building was purchased in 2014, and a two-year restoration and renovation project increased the size of the building by 50%. Alongside the modern upgrades, interiors wear original heart pine salvaged from the Monaghan Mill cotton warehouse in Greenville, and custom wall boxes display Catawba Native American pottery, highlighting the historic craftsmanship of the region. A custom, 987-bottle wine cooler by a European woodworker takes pride of place in the main dining area, and a private, 4th floor dining area for groups and special events has a bird’s eye view of this area, along with stunning river views. The rooftop deck and dining area is the ultimate in riverside ambiance, featuring both enclosed dining and fireside open space perfect for enjoying a breeze off the water and a beautiful night view of the Catawba River Bridge.

$30 per person (does not include tax or gratuity)


Small Bites to Start (choice of one)

Fried Green Tomatoes – cracker meal, warm pimento cheese, smoked poblano ranch

Hickory Nut Gap Pork Belly – local watermelon, sorghum glaze, Springs Farm peach chutney

Meatballs – house-ground tenderloin and pork, grape jelly chili sauce, pimento cheese grits

Crispy Calamari – cornmeal dredged, hot cherry peppers, fines herbes, spiced aioli

Shrimp Cocktail – citrus-boiled tiger shrimp, spicy cocktail sauce, Carolina white sauce, lemon

Carolina Greens – local tomato, cucumber & peach, bacon, pickled red onion, Champagne vin

Springs Farm Gazpacho – chilled local tomato soup, jalapeño, cucumber, herb oil

Entrees from the Land & Free, River & Sea (choice of one)

Grilled Hanger Steak – summer squash & local heirloom tomato risotto, veal demi-glace

Blackened Tuna – avocado risotto, baby heirloom tomatoes, watercress, jalapeño, Champagne vin

2-Day Brined Pork Chop – local peach & bacon Anson Mills grits, Bourbon pork jus  

Springer Mountain Chicken peach tea brined, spinach and sweet pepper creamy pimento mac

Grilled Chilean Salmon – summer squash, grape tomatoes, arugula, sweet corn puree

Shrimp & Anson Mills Grits – sweet peppers, tasso ham, Creole-style white wine cream sauce 

Grilled Portobello – fingerlings, heirloom tomato, haricots verts, summer squash, corn puree

Supper's Over (choice of one)

Cheerwine Chocolate Cake – sour cherry compote, vanilla crème Anglaise, Chantilly cream

Raspberry & Vanilla Cheesecake - pistachio & Graham cracker crust, raspberry puree

Peaches & Cream Cake - local peach chutney, blueberry coulis, vanilla ice cream

Ice Cream Or Sorbet – house-churned Madagascar vanilla or seasonal fruit sorbet

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