Lovingly raised animals and locally grown produce are the menu foundation at this Downtown gastropub, an ideal spot for a business lunch or a pre–basketball game, -theater, or -concert dinner. The wood-and-brick dining room is a comfortable backdrop to hearty, seasonal American meals with Italian and Southern elements. Creatively stuffed eggs and buttermilk-soaked Vidalia onion rings are top starters. The salads—with ultrafresh greens—are always sensational. All pastas are made from scratch, whether a "remodeled" ravioli with roasted organic Seminole pumpkin, radicchio, and cremini mushrooms, or hand-cut wide noodles with a beef tenderloin/pork ragu with chili oil. The Dirty South seafood stew is a signature take on bouillabaisse. End with a very grown-up version of s'mores.