Open late Fri.-Sat.
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Old Vinings Inn Restaurant Review: Dating to the 1880s, this simple wooden structure 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. With chef Don Diem, updating some of the presentations became a priority. The charcuterie plate offers one of the best pimento cheese spreads we've ever tasted and a house-smoked duck breast sliced over fig chutney, along with house-pickled vegetables, a pair of chow chow-topped deviled egg halves, salumi, Dutch-smoked Gouda and burrata. 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. She-crab soup packs plenty of flavor. A brined pork chop, meanwhile, properly grilled to medium pink comes atop a simple presentation of jus and vegetables. For dessert, the fudge cake --- similar to a brownie --- finished with vanilla ice cream and salted caramel is just one good choice. 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 has good live music from local bands.