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Crook's Corner Restaurant Review: Shrimp and grits, Hoppin’ John, Frogmore stew and more of the region's traditional repertoire were offered here before anybody cooked up the term “Southern Regional” cuisine. Crook’s chef Bill Smith has a unique way with Southern dishes following the tradition of the late founding chef Bill Neal. Just try his famous cheese pork or sautéed chicken livers with bourbon sauce, or green Tabasco roasted chicken with mashed potatoes and wilted spinach to find out why folks return to the eatery repeatedly. For vegetarians, there's “garden on a plate,” an assortment of fresh vegetables. Before ordering, nibble on Cajun-style calas or jalapeño hush puppies, or a cracker plate with house-made pimento cheese and pepper jelly. After the main course, try the Atlantic pie or Mt. Airy chocolate soufflé cake with whipped cream, “the best banana pudding” or Smith’s persimmon pudding in season. The wine list focuses on California, France and Spain. We like the sparkling dry rosé, perfect with the fare, but wish the list included some of the fine work now being produced by the state’s wineries. Open all year long, the patio is a secluded tropical dreamscape of lush greenery with a whimsical waterfall, and is one of the liveliest places to see and be seen in town.