"Put Some South in Your Mouth" is the catch phrase of this eclectic restaurant. The owner/chef uses locally sourced produce, cured meats, poultry and eggs. Biscuits are huge, light and fluffy, and can be ordered plain (all the better to help yourself to the jam and butter bar) or with a variety of toppings, like fried chicken with sriracha slaw or country ham and egg. There are even sweet versions, including biscuit French Toast with strawberry syrup.
