A signboard eagle guards the entrance to this restaurant, but the bird that really rules this roost is the chicken. Free-range chicken, brined and then fried in a spicy batter, is the house specialty. Other regional dishes include spoon bread, white cheddar grits, succotash and biscuits. The dining room, with plywood walls and a concrete floor, is noisy and usually crowded. A generous selection of draft beers supplements the menu offerings. Don't expect a wide choice of wines.
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