Linton Hopkins, the 2012 James Beard Award winner for best chef in the Southeast, is behind this quiet and sophisticated homage to local ingredients. The "vegetable tasting" is one of the menu's best dishes (and the city's best vegetable plate); its components vary with what's freshest. There's plenty of meat on the menu as well (this is the South after all), including sweetbreads, pork belly, and a rib-eye seared in an iron skillet. Desserts, like the fried padrón
pepper with peanut butter, caramelized milk, and chocolate ricotta or the chocolate financier cake with roast beets, blackberry sorbet, and lavender, change seasonally.