Quite simply, this restaurant provides what many regard as the city's highest gastronomic experience. Chef Michelle Weaver creates the groundbreaking New South cuisine, while sommelier Rick Rubel stocks 1,300 wines in his cellar, with many served by the glass. The dining room is a soothing backdrop, highlighted by pale wood floors, flowing drapes, and elegant Queen Anne chairs. A jazz ensemble adds a hip, yet unobtrusive, element. The menu continues to be divided into
four quadrants: Simple, Lush (foie gras and other delicacies), Cosmopolitan, and Southern. A nightly tasting menu offers a way to sample it all.