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The Southern fried pork chop is served with garlic and roasted corn grits, collard greens and red-eye gravy. The pulled chicken Dijon sandwich is dressed with tomato confit, Kalamata olives, bread-and-butter pickles, arugula, red onion and Dijon mustard on ciabatta. Reservations accepted. Lunch Mon.-Fri., dinner daily, brunch Sat.-Sun. Credit cards. $$

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