This restaurant's legacy begins in 1924, when Ben T. Byrd began baking small batches of cookies in his Savannah bakery; today Byrd Cookie Company distributes far and wide. Guests to their newly opened restaurant, specializing in soups, salads, and sandwiches, can catch a peek inside the factory from the dining room. Appropriately, your meal begins with an amuse bouche of wafers fresh off the conveyer belts. This no-frills dining experience is impressive in its sophisticated simplicity and soup-to-nuts attention to detail. Countless menu items are homemade by chef James Levins (of Charleston and New York), from the breads to the pickles and ricotta cheese. Savor the deviled eggs, corn soup with fried okra, or the thick-cut BLT with pesto aioli, each with a refined twist to a Southern favorite. If you have trouble finding something suitable on the understated wine list, you can buy a bottle from the adjacent shop and pay a $5 corkage fee.