The farm-to-table restaurant and bar serves Southern cuisine and craft cocktails from a sidewalk cafe on Lee Circle or inside a room with large picture windows and a copper-top bar made with reclaimed wood. Mixologist Kimberly Patton-Bragg mixes drinks like the popular Cereal Killer, and the bar offers small-batch American whiskeys, beer and wine. There's live music Saturday and Sunday. Open daily. Smoking on patio. Full restaurant menu. Happy hour 3 p.m.-6 p.m. daily.
Half a roasted chicken comes with dirty spaetzle, sweet tea glaze and greens. The pied du cochon is served with braised collard greens, bacon and cane syrup cotton candy. Reservations recommended. Breakfast, lunch and dinner daily, brunch Sat.-Sun. Credit cards. $$