The Pump House

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.

Look for the Queen’s Feast Specialty Cocktail at this restaurant. Select locations are offering a unique signature cocktail during Charlotte Restaurant Week.

Tito's Black Cherry Fizz: Tito's Handmade Vodka, Lillet Rouge, House-Made Lemon Sour, 2 Amarena Cherries Muddled, Topped with Soda

Tito’s Handmade Vodka will donate $1 for each Queen’s Feast cocktail sold during Charlotte Restaurant Week to the Second Harvest Food Bank of Metrolina.

$35 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

Lump Crab Cake – citrus aioli, Carolina slaw, crispy onions, charred lemon

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 – orange, grapefruit, pear, pickled onion, goat cheese, Champagne vin

Butternut Squash Bisque - roasted butternut squash, crème fraiche, herb oil

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

Grilled Hanger Steak – bacon and sweet pepper risotto, broccolini, herb garlic Hollandaise

Crab-Stuffed Trout - butternut squash mash, haricot verts, sweet peppers, Creole sauce

2-Day Brined Pork Chop – butternut mash, bacon Brussels, Bourbon apple-pork jus

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

Blackened Ahi Tuna – avocado risotto, charred broccolini, herb salad

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

Vegetable Pasta - roasted fennel, peppers, spinach, roasted mushrooms, white wine cream sauce

Pan-Seared Filet ($10 supplement) – bacon and sweet pepper risotto, broccolini, herb garlic Hollandaise

Supper's Over (choice of one)

German Chocolate Cake – flourless Cheerwine cake, pecans, toasted coconut, coconut Chantilly

Pear & Honey Cheesecake – gingersnap crust, pear compote, walnut caramel, candied walnuts

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