* Click here for rating key
H. Harper Station Restaurant Review: Owner Jerry Slater, who is also a mixologist, highlights Southern fare, contemporary and classic cocktails, and a pretty snazzy wine list that draws from around the globe (it may be short, but there's not a dog in the lot). For openers, sample the deviled eggs or the smoked pimento cheese. Both are getting worn out at many establishments, but find new vigor here. Local foodstuffs include tiny Sapelo Island clams, GrassRoots chicken (from near the Georgia coast) and Sweet Grass Dairy cheeses (south Georgia). Like any good Southerner, Duke's mayonnaise is proudly announced as the mayo of choice on the menu, and the grits come from Anson Mills in South Carolina. Regional sources even include the flounder and scallops, both from Virginia. The few desserts stick to Southern flavors, such as the buttermilk panna cotta. Check out the donut holes served with Morelli's wicked good coffee ice cream. Besides the many cocktails, you'll find craft beers and a lovely list of small-batch bourbons.