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South City Kitchen Restaurant Review: Ensconced since 1998 in a one-time Midtown bungalow, South City Kitchen initially had a definite predilection for offering low country fare, but has since spread its reach to incorporate culinary influences from throughout the South. Spaces are small, ceilings are high and the floors are hardwood, and the noise level can become quite elevated at times. The streetside patio in the shadow of high-rise office buildings and hotels provides a very urban experience. Meanwhile, while we still yearn for some of the restaurant's original dishes, classics include the she-crab soup, fried green tomatoes and pimento cheese. Locally produced Red Mule grits are the house standard across the three South City Kitchen outposts. Each chef customizes selections that are common to all menus, while installing unique choices as well. Thus, at this location where John Spotkill is executive chef guests will find very Southern braised rabbit and not very Southern duck confit. Pecan pie is the signature dessert, so be sure to leave room for it. The wine list complements the food, but we wish there were some options from Southern vineyards to complete the culinary scenario. Wheelchair seating is available only on the patio.