The exposed brick walls and wood beams are telltale signs of the building's former life as a 1902 cigar factory. Completely refurbished, it's now home to award-winning chef Steven Devereaux Greene's restaurant. The contemporary menu has a Southern flair, and you can expect such main dishes as barbecue glazed pork loin and pine-nut-crusted rack of lamb. There are also unique desserts like the goat-cheese cheesecake with lavender ice cream. The kitchen is open so patrons can watch the chef in action. The dress code calls for upscale or business casual attire.