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It’s rightly famous for its brown-sugar-coated praline bacon (they were driving the bacon truck long before the bandwagon hooked on), but the rest of the menu is pretty great, too. Thusly, be warned: Breakfast is often crowded, with waits on weekends. But it’s worth it. You just don’t see a chicken-liver omelet too often, so get it (add onions and a side of creamy grits), unless you get the indulgent bananas Foster pain perdu. Or both—we don’t judge. The dinner menu is stacked with solid Southern staples—blackened fish, grilled pork chops (thumbs up); a special of osso bucco with grits cakes was impressive. Dessert? More praline bacon, of course.