Red Bone Alley^TM Aioli comes from a tradition of quality ingredients, innovative cooking and low country living. Oh, and a really cool restaurant concept.

It all began in 1993, when Dale Barth bought a former department store in Florence, SC, ripped off the roof and added another story. The massive height and open floor plan offered the perfect space for recreating the outdoor cafe experience of Charleston. This two-story space includes an open atrium, a back porch with glowing lanterns, a children's area with patio seating next to an old ice cream truck, an upstairs balcony overlooking the alley, a sports bar & grill, and low country landscape murals.

Named after Dale’s daughter's Redbone Coonhound, all of the Red Bone Alley Restaurants offer fresh and innovative South Carolina regional cuisine. Closely tied to the land, sea and rivers in the region, South Carolina's cuisine is influenced by hundred of years of French, Mediterranean, African, English and West Indian cooking.

To offer his customers the freshest food possible, Dale Barth and his staff start every day by gathering produce from local farmers, honey from South Carolinian beekeepers, Darlington County rice, freshly caught Atlantic seafood and the highest quality aged Western beef flown in daily.

It’s no wonder Red Bone Alley has been recognized nationally by magazines such as Southern Living and Restaurant Hospitality. The restaurant's success led to a cooking segment for a popular regional TV show, South Carolina Outdoors, which prompted an overwhelming amount of requests for recipes and cooking solutions. To keep up with the demand, Dale Barth, created two cookbooks and a line of rubs in 2002. Then recognizing the consumer’s need for easy meal solutions, Dale launched this line of Aiolis.

If you ever find yourself in South Carolina, stop by a Red Bone Alley Restaurant to experience the flavor and atmosphere of true Southern hospitality. Or you can now get a taste at your local grocery store.