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Liam's Restaurant Restaurant Review: Owners Rhonda and Scott (the chef) Foster named Liam's after their son, whose charming image asleep over his school books graces one of the walls. The early 20th-century commercial space has been home to the restaurant for more than a decade. At brunch, you'll find substantial regional classics, such as shrimp and grits and house-made pimiento cheese, while lunch may feature fried oysters and freshly made pasta. Here's where you'll find the mac ‘n’ cheese of your life, a veritable study of how to do this dish with respect. The tiny open kitchen turns out a weekly changing, seasonal menu that seeks out fresh local ingredients, such as pork from Thompson Farms in Dixie, Georgia, and cheese from Sweet Grass Dairy up the road. Even the coffee is locally roasted at Grassroots. In cold weather, there may be cassoulet or slow-braised rabbit for comfort fare. Shrimp cooked in a corn broth with potatoes, okra and andouille is a bit of a riff on low country boil. For dessert, select cheeses from a comprehensive, globally sourced assortment, correctly served at room temperature. The wine list, focused on small producers, is joined by a first-rate craft beer list and liquors.