Another restaurant firmly committed to its local suppliers, with a simple but enticing Southern menu that offers “medium plates” in addition to standard entrees. Highlights include the pan-seared duck breast, the roasted lamb rack with roasted cauliflower, and the perennial favorite Maverick shrimp and grits with sausage, country ham, fresh tomatoes, and green onions. Vegetarians are well catered to—the butternut squash bisque is truly sublime—while the small but tempting dessert menu includes a warm sour cream apple pie that’s hard to resist.