Rustic purveyor of Lowcountry cuisine from chef Cherry Smalls. Start with the house-made pimiento cheese or fried oyster cocktail. The main courses include, of course, a fabulous wild-caught shrimp and grits, topped with mousseline sauce, but also good alue ribeye steaks, cayenne-and-honey–sizzled catfish, blueberry chicken, and delicate crab cakes. All main courses are served with house salad, fresh baked bread, stone-ground grits, and vegetable of the day. The late 18th-century clapboard building was once a post office and general store.