Although the exterior is nondescript, this eatery takes farm-to-fork fare to new heights. The acclaimed chef-owner crafts creative dishes inspired by global flavors and his Southern roots. The à la carte menu features entrées like shrimp and grits, crab cakes and fried chicken doused in honey hot sauce, which is produced from on-site hives. For a unique culinary experience, opt for the chef's six-course tasting menu. Service is informed and friendly, matching the dining room's rustic comfort.