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Harper's Table Restaurant Review: Deviled eggs, spoonbread, barbecue. Dishes read like a Southern church supper canon, but chef-owner Harper Bradshaw’s informed technique and elegant presentations will set you straight: this is an upscale, albeit comfortably unstarched, restaurant of heirloom quality. “Everything Old is New Again” could be its theme, from décor (reclaimed peanut warehouse wood creates a booth canopy, a century-old soda mural discovered when exposing a brick wall showcases a bar configuring spiffy cocktails like a Boulevardier --- Campari, bourbon and Dolin Rouge) to its local-leaning, ingredient-driven sensibility. There are Eastern Shore oysters and luscious Windhaven red Angus burgers, and house-made butter, buttermilk and ice cream (perfect for a meal-ending Mexican Coke float). Try Harper’s pork belly biscuit, and the bone-in pork rib chop with cheddar-baked stone-ground grits and sea scallops with sweet potatoes, pecans, Benton’s bacon and Virginia maple syrup. Staff conveys a warm, folksy sense of welcome while serving like polished pros. The logo at this Mayberry-esque Main Street storefront, the restaurant’s initials configured as a table and chair, isn’t just clever, but prescient. You’ll want to pull up a seat and feast on HT’s sophisticated rendering of Southern culinary goodness.