Fodor's Expert Review Blue Ridge Kitchen

Artfully plated Southern-inspired cuisine piques the palate at this farm-to-table restaurant inside a vast industrial-looking space whose garagelike doors open up to unite the dining/bar area and spacious patio. Dishes that might include ahi tuna tartare, truffle fries, and cioppino owe as much to California as Carolina (fried chicken with collard greens, once-a-week shrimp and grits special), while options like Cajun shrimp pasta and the portobello muffuletta straddle both coasts.