The cuisine is Southern, but since the owner/chef is French trained, a few twists on the standards have been added. For example, the chicken pot pie will have a flaky (buttery) top and the fried chicken is first brined in sweet tea. Enjoy smoked duck ham with your biscuits. Ingredients come from local sources, including the Hickory Nut Gap Farm pork and the Anson Mills grits. The chef does a great job marrying the two cuisines, and everything is homemade, from the cured meats to the fries.
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