10 Days. We wait all year for it.

Tomato season in the South is short, intense, and worth waiting for all year. For a few fleeting weeks, they’re exactly what they should be—sweet, acidic, a little messy—and everything else starts to revolve around them.

From July 8–19, Wedgewood leans all the way in: part menu takeover, part dinner series, part excuse to build just about everything around tomatoes—sliced thick, slow-cooked, turned into jam, layered into tarts, paired with mozzarella, and showing up in ways that are simple, generous, and occasionally a little over the top.

Whether you’re stopping in for lunch, grabbing a seat at one of our 14-seat tastings, joining us for a ticketed dinner, or closing it out at our Maters & Oysters Fest, this is the window. Here’s your guide to ‘Mater Week at Wedgewood.