Southern meets French and rustic meets sophistication at this new spot. An open stainless-steel kitchen overlooks the sunny dining room where walls are clad in repurposed wood from the chef's grandparents' barn. The menu features wood-grilled meats, seafood and locally sourced produce. Specialties include seared sea scallops, grass-fed beef tenderloin with chimichurri sauce, grilled prawns in smoked ham hock broth and fried oysters.
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