Patrons line up or reserve days in advance to sample some Southern cuisine that is not only mouth-watering delicious but artfully presented. It is easily possible to build a meal around the many small plates such as fried green tomatoes with pork belly or quail cooked under a brick. Some entrées are quite sizable and suitable for sharing. Selectively sourced products are utilized including organic produce and non-antibiotic hormone free meats. Enjoy the extensive list of hand-crafted bourbons. The not-to-be-missed Saturday and Sunday brunch is from 9:30 to 11 am.