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Crook's Corner Restaurant Review: Founder Bill Neal was introducing patrons to shrimp and grits, Hoppin’ John, Frogmore Stew and more of the region's traditional repertoire before anybody ever cooked up the term “New” Southern cuisine. Crook’s current chef Bill Smith has his own unique way with Southern dishes, such as the tender sautéed chicken livers with bourbon sauce, corned locally raised ham, a Carolina fried fish plate with slaw and cheese grits, and green Tabasco roasted chicken with mashed potatoes and wilted spinach. For vegetarians, there's “garden on a plate,” an assortment of fresh vegetables of the season. Before ordering, nibble on the jalapeño hush puppies or cracker plate with house-made pimento cheese and pepper jelly. After the main course, try the Mt. Airy chocolate soufflé cake with whipped cream, butterscotch-bourbon pudding, or Smith’s famous honeysuckle sorbet. The wine list focuses on California, France and Spain. We like the sparkling dry rosé, perfect with this 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.