The Pump House has launched its summer menu and the food, along with the view from the patio, is worth the drive (menu + video)

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If you’ve yet to make the drive to Pump House, the Rock Hill restaurant housed in a World War II-era, well, pump house, on the Catawba River, let their new summer menu be the reason you go.


The restaurant itself, just off of I-77 south, is in a 3-story revamped pump house and while the view isn’t one to be missed, neither is the food. The menu, made with locally-sourced ingredients just won the restaurant, owned by the same group behind Napa on Providence and Ruth’s Chris, the 2017 Diner’s Choice Award from OpenTable.

You can see the full menu and make reservations here.

The American-with-a-southern-twist fare includes classics like fried green tomatoes with pimento cheese, fried okra, a caprese salad and shrimp and grits along with a filet mignon, two types of ribeye and seafood.

Naturally, we ate a good amount of it for you.

Fried Green Tomatoes with cracker meal, pimento cheese and smoked poblano ranch ($9)

Beef Carpaccio with garlic aioli, caperberries, pickled red onion, argulua and crostini ($11)

Carolina Greens with watermelon, peach, cucumber, pickled red onion, goat cheese and champagne vinaigrette ($8)

2-Day Brined Pork Chop (L), Shrimp & Anson Mills Grits (R)

2-Day Brined Pork Chop with grilled peach, bacon Anson Mills grits and bourbon pork jus ($26)

And, for the grand finale, a peach cobbler that will rival your grandma’s.

It comes with caramelized peaches, streusel, blueberry compote and homemade vanilla ice cream for $7.


Don’t skip heading up to the third story for a couple of rooftop drinks to top it all off.

The Pump House is open from 11 a.m. to 11 p.m. Sunday through Thursday and 11 a.m. to midnight Friday and Saturday. Find it at 575 Herrons Ferry Road in Rock Hill.

Connect with The Pump House


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Kylie Moore
Writer doubling as a travel, wine, and Oxford Comma enthusiast.