In business since 1982, this small restaurant has been an exemplar of Southern chic. The menu, which changes nightly, highlights local produce and regional specialties such as green-pepper chicken with hoppin' john (black-eyed peas), crab gumbo, buttermilk pie, and honeysuckle sorbet. A wall of bamboo and a waterfall fountain make the patio a delightful alfresco experience (it's heated for wintertime dining). Look for the faded pink pig atop the building.
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