Local celeb and executive Chef Sean Brock pioneered “new Southern” fine dining at this venerable spot, with produce fresh from local farms and local suppliers. Built by one Edward McCrady in 1788, the building was originally a four-story Georgian tavern. The bar area was once home to horse and buggy stalls, while the second-floor Long Room boasts lofty 15-foot ceilings, stone fireplaces, grand Venetian chandeliers, and handmade Italian chairs. George Washington dined here in 1791, though he would no doubt be amazed by today’s fixed-price menu of beautifully presented trout, snapper, flounder, lamb, wagyu beef, and Grassroots Farms chicken. Desserts include the exceptional frozen parfait of grits, with geranium and preserved peach.