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215 S. Carroll Rd. (U.S. 78/W. Wilson St.) Send to Phone
A cozy farmhouse provides the setting for upscale Southern fare.

Lunch Tues.-Fri., Dinner Tues.-Sun., Brunch Sun.

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THIS RESTAURANT IS CLOSED The Southern Table Restaurant Review

: Chef and co-owner Eric Reed did his studies at the French Culinary Institute in New York City and his stage in Italy. The foundation of his cooking, however, remains Southern, so in the pimento cheese fritters, one has not only that Southern staple pimento cheese but also the concept of the fritter. These delectable tidbits are served with sorghum, an Appalachian syrup made from a grass. We've had good chicken and pork dishes, too. Brunch doesn't work as well for us. For instance, the chicken and waffles (not really a Southern dish) comes with both sorghum and honey, a decision we don't understand. Stone ground grits are served at dinner, but not at brunch? Biscuits are made in-house, and that's when we do want some sorghum. Reed explores rarely seen Southern produce, such as crowder peas, accompanying fried green tomatoes, and much of the raw material for his menus comes from local producers. So there's a lot to like here. We wish for a better wine list that offered some Georgia wines. We enjoy sitting at the intimate, tiny bar chatting it up with whoever comes in the door.


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