"Like the dining room itself, St. Neo's menu mixes tradition and art, from trout amandine to contemporary vegetable apps. Chef Chris Meenan avails himself of the local bounty: the clams cooked with andouille and sour beer are from Georgia’s Sapelo Island, the swordfish is from South Carolina, and the goat cheese in a beet salad is from Bootleg Farm, a creamery in Springfield, Georgia. If it’s on the menu, don't skip the summery-sweet corn sundae with blueberries and crackerjacks, made in-house by pastry chef Brittany Iannarelli." - Sam Worley