Millers All Day hasn’t just captured every daypart, to use food-and-beverage lingo for different mealtimes. The new lower King Street restaurant also is aiming to embrace both the past and present.

Co-owner Greg Johnsman of Geechie Boy Grits has installed a 175-year-old grain machine in the restaurant’s front window; plans call for processing corn on site. But in a nod to the modern moment, his partner Nathan Thurston has developed a menu that press materials describe as “brunch-focused.”

Executive chef Madison Tessener and pastry chef DaVee Harned are overseeing the production of cornmeal pancakes, waffles with sorghum and caramel, egg sandwiches and a collard salad. Millers also is serving cocktails designed for the morning, including three bloody Marys, a greyhound made with chai vodka and a yogurt daiquiri.

Located at 120 King St., Millers All Day is open daily from 7 a.m.-7 p.m. For more information, call 843-501-7342, or visit millersallday.com.

— Hanna Raskin

Reach Hanna Raskin at 843-937-5560 and follow her on Twitter @hannaraskin.

Food editor and chief critic

Eating all of the chicken livers just as fast as I can.