Open late Fri.-Sat.
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Old Vinings Inn Restaurant Review: This simple wooden structure dating to the 1880s has hosted a restaurant for the last 40 years. In April 2013, restaurant veteran Lee Schulman bought the place and wisely restored the word "Old" to its name. Updating some of the presentations became a priority. The charcuterie plate offers one of the best pimento cheese spreads we've ever tasted, along with house-pickled vegetables, a pair of chow chow-topped deviled egg halves and artisan cheeses. The lump crab cake has long been a menu highlight, and this edition does not disappoint with pure lump crab and a bed of corn contributing texture and flavor. Springer Mountain's chicken is used for the buttermilk fried chicken, and, of course, there's shrimp and grits, here given a bit of a Creole touch with andouille sausage and a Creole beer broth. For dessert, check out that old Southern classic, red velvet cake, or warm peach cobbler. The wine list is short and focuses on California selections, with one or two coming from other new-world regions, and most are offered by the glass. The upstairs renovated nightclub, the Attic Bar, has good live music from local bands.