Purveyors of upscale Southern cuisine since 1990, blending traditional ingredients and techniques with contemporary flair. The dining room reflects the food, with a fusion of exposed timber beams and wood floors with a crisp, modern design and simple, contemporary chairs and tables. Signature dishes include the “Down South Egg Roll,” which is stuffed with collard greens, chicken, and Tasso ham, or the shellfish over grits (shrimp, sea scallops, and lobster). Everything is good here, but my favorite starters are the cornmeal-fried oysters (you can really taste the briny, juicy oysters under the batter) and boiled peanut hummus, while for entrees the fresh fish always delivers—think blackened catfish over Carolina dirty rice and fried green tomatoes, or the cedar-plank rainbow trout.
- Frommer's Staff