This place remains unchanged by time: lazily spinning paddle fans, lush palm trees, and exposed brick walls. Chef Shawn helms the kitchen, serving up regional classics like Lowcountry boil and bacon-wrapped stuffed rabbit loin. If you want a traditional dinner, there are thick cuts of steaks and chops with your choice of sauce and side dishes like fried brussels sprouts and creamy white corn grits. For dessert, the pecan pie baked with bourbon brown sugar caramel and the
high-rising peanut butter pie are like rich Southern blessings. And don't miss brunch, which is one of the best in town.