What do you get when you combine an upbringing in Hawaii, a Korean DNA, and a new home in the South? Amazing food brought to you by Chef Kevin Kobayashi, Chef De Cuisine at The Commons Club at The Virgin Hotel. Unfortunate timing led to the opening of the hotel in fall of 2020, which brought very little pomp (and customers) for the Commons Club at the beginning. They are now operating full force. Maybe we were hungry, or maybe my sister and I were just happy to be together, but the meal brought out by chef Kevin was unbelievably delicious, and we polished off every morsel. He pays tribute to his heritage while honoring local ingredients. Furikake custed salmon sat atop local pea puree. Fire roasted duck was served with bok choy, soy and sesame.