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Chicken and the Egg Restaurant Review: Chef/owner Marc Taft, having lived in Alabama as well as Georgia, glories in Southern food. As an alternative to cornbread, he offers a cross between a roll and a muffin, served piping hot with sorghum butter. We also like the black-eyed pea hummus. Fried green tomatoes don't work as well, because there's too much going on in the presentation, and deviled eggs need more character. Our favorite dinner entrée is the duck breast, served with Logan Turnpike Mill grits. Lunch offers good value, with changing blue plate specials (meat and two or a vegetable plate); portions are large enough to leave plenty for take-home. Chicken 'n' dumplings and fried chicken livers are the Wednesday specials, while Tuesday brings country-fried steak, on Thursday it’s chicken potpie and there's fried catfish on Friday. Sides include home-style mac ‘n’ cheese, green bean casserole and fried okra. Pecan bread pudding with house-made salted caramel ice cream nails it for dessert. The wine list is well composed, and also offers value, with selections drawn from a variety of sources.