Historic. The ambience is a pleasant mix of casual, trendy and elegant but is completely unpretentious. The fabulously creative cuisine, which was developed and has been nurtured since the restaurant opened in 1997, has matured like a fine wine. Signature creations include bourbon-glazed pork chops, sautéed breast of duck, and lobster three ways. For those with champagne taste, there's always ossetra caviar and foie gras for starters, along with top shelf vintages to accompany. If you're looking for some Southern comfort, don't forget the coconut cake, created from the former chef's grandmother's own recipe. It's so good that it's been shipped all over the world.