 The Southern Restaurant Review: The tunes? Southern rock. As for the food, chef Cary Taylor kicks off the edited menu with dirty rice with pickled okra, hushpuppies with smoked trout, and blackened catfish with Three Sister’s grits. Dishes utilize products from local farms when possible and may include fried green tomatoes with chèvre and caper relish; a burger with smoked bacon and rémoulade; and duck Orleans with garlic sausage. Find sides, too, like spicy cheese grits, cornbread and collard greens. Sunday brunch tows a cozy-cool line as well, with pecan french toast and house-made bacon. All can be washed down with a mint julep, something from the extensive selection of bourbon and whiskey, or fruity libations in punch bowls or carafes.
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