When slow food enthusiasts say "eat local," this is what they mean. The menu of dressed-up regional dishes reflects both the chef's Southern roots and her French training. Expect the freshest seasonal ingredients and locally raised meats. The smooth and savory meat terrines, served with homemade pickles, and the grilled pork tenderloin over corn pudding are standouts on the summer menu. Sunday brunch draws a crowd that comes for the full bar as well as must-try indulgences like biscuits and gravy and homemade churros, served with a dark chocolate dipping sauce. And don't miss out on dessert.