Farm-fresh ingredients, classic cocktails and Southern hospitality will combine at the Neighborhood Dining Group’s newest restaurant, Sazerac, set to open in downtown Charleston by November.

McCrady’s executive chef, Sean Brock, winner of the 2010 James Beard Best Chef Southeast award, will lead the culinary team for the new restaurant at 76 Queen St. He will remain with McCrady’s.

Pronounced “SAZ-uh-rak,” the restaurant’s menu will feature food that is indigenous to the South and it will buy from local farmers and fishermen.

“If it ain’t Southern, it ain’t walkin’ in the door,” said Brock, originally from Virginia.

Sazerac will offer dinner seven days a week, lunch six days a week, and brunch on Sundays. There will be a bar area and private event spaces.

The name Sazerac comes from a cocktail invented in New Orleans.

Brock honed his craft at Charleston’s Peninsula Grill, Lamaire Restaurant in Richmond, Va., and the Hermitage Hotel in Nashville, Tenn., before arriving at McCrady’s in 2005.

Recently, Brock has focused on helping to preserve Southern agriculture, which includes a seed-saving project that is bringing pre-Civil War crops back from extinction and onto the plates of McCrady’s diners.

The Neighborhood Dining Group, led by David Howard, operates McCrady’s and The Buccaneer, both in downtown Charleston, Queen Anne’s Revenge on Daniel Island and Chicago’s in Roswell, Ga.