Frog Hollow Tavern

Frog Hollow Tavern Restaurant Review:

Chef Sean A. Wight highlights local and regional ingredients throughout the menu, drawing his raw materials from producers in surrounding and distant Southern states, such as in the Border Springs Farm (Virginia) braised lamb, and Anson Mills grits, farro, polenta and other products from South Carolina. Small plates include house-made duck sausage with Sea Island red peas, preserved peach mustard and caramel sorghum gastrique. This melding of Southern flavors creates a most worthy dish that perhaps works as a small entrée for lighter appetites. Pork dominates the menu, appearing in a wide variety of selections, including the duck sausage. Andouille is made in-house. Be wary, however, of brined meats; our pork chop, a special, was so salty from its brine it was inedible. The cheesecake for dessert, with its cherry topping, helped restore our palate to a normal state. The wine list is heavy with reds that are served too warm unless you proactively request some cooling for your pick. Good choices abound, however, chiefly from America, and at favorable prices, with a fair number offered by the glass in good glassware.