Historic. Located in a restored 1852 grist mill, this place has a cozy 19th-century atmosphere. The dining room is framed by red-brick walls and massive wooden ceiling beams. The lounge has a 32-foot carved mahogany bar. Chef Jeff Robinson has been creating delicious seafood dishes at this restaurant for more than 30 years. There are daily specials based on market availability. Fried oysters and oysters on the half shell are available. A fine conclusion to dinner here is the bourbon pecan pie.