In a renovated 1834 brick building with striking contemporary decor, this eatery has leather booths, a ceiling with light sculptures that change color, and a "wine wall" packed with 4,500 bottles. The cuisine is high-end Southern-American, with fresh local ingredients accented with exotic flavors, notably from the Pacific Rim. Executive Chef Craig Deihl has gained recognition in the culinary world for his simple yet elegant fare, especially for his charcuterie, which is worth ordering for the table to share. Try fabulous salads, like the hearts of palm and baby greens with local goat cheese topped with a walnut vinaigrette. The sorghum-glazed pork chop is exceptional, and if you arrive on a night when the signature chicken and waffles is on the menu, say yes.