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 American meals with a Southern bent. 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 butternut squash lasagna or a winter pappardelle with wilted escarole, parsnips, toasted walnuts, and fried sage. The Dirty South seafood stew is a Dixie take on bouillabaisse. End with a very grown-up take on s'mores. One Sunday a month, there's brunch.