Historic. Entry to this restaurant is via Bay Street or from an elevator on River Street. The historic building once served as a warehouse and a gathering place for Union officers during the Civil War. During a renovation, a portion of a wall-drawn map chronicling General Sherman's march through the South was uncovered; patrons are invited to take a peek. Waits are not unusual at the popular spot, which earns praise for its professional service and diverse, regionally-influenced menu. Some of the distinctive entrée offerings include wild Georgia shrimp and smoked cheddar stone ground grits, port wine-braised lamb shank with wild mushroom risotto and pan-seared filet mignon with blue cheese and wine sauce. I started with the incredibly flavorful beef carpaccio which prepared me for my long trip through the four-course experience ending with blackened mahi over Parmesan risotto, everything was delicious. When making reservations, be sure to ask for a waterfront seat, it's a relaxing diversion during dinner.