"This isn't some buzzy new boîte, but if you've found a spot in the parking lot, consider yourself lucky. This simple place sits comfortably in the tradition of Southern diners, where meat-and-threes, counter service, and simple wooden tables carry way more weight than a well-poured drink.There’s still the large chalkboard with today’s selections at the front counter, but at dinner, servers take your order at the table. You've probably heard about the shrimp po' boy, the catfish, the grits, and the lemon meringue pie so high you could use it as a pillow, but that's just the beginning. Things on the menu seem simple, like shrimp and grits and bread pudding—but behind that simplicity is high-level execution from a chef who honed his skills in fine dining. Breaded seafood is light and crispy; grits prepared to perfection; and pickles put up yearly by the kitchen staff, made from local stuff." - Stephanie Burt
