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Graft Restaurant Review: Taking over a former modest historic home that had been converted into a restaurant, Ashley and Seth Clemence reconfigured it and named it Graft. Working with executive chef Matthew Wallace, Ashley changes the menu every month or so, and seems especially gifted at pairing wines with dishes. Local sources for raw materials include nearby Dillwood Farms and Red Mule (grits), while other produce is grown on the premises. Ask about flight and other tastings/tapas opportunities. All desserts are made in-house, including ice creams; check out the cobbler, which is prepared to order. The wine list offers good selections of well-priced reds and whites from a wide variety of regions, although California gets a bit of an edge, and covers an array of varietals. Nearly all dinner mains are priced under $20, making this an easy-on-the-wallet date night spot.