"This Govalle Southern restaurant raises its own brand of beef on the Jacoby Ranch, which is used for steaks that are later dry-aged from 21 to 28 days. The chicken-fried steak and burger are staples, but the daily butcher’s cut, paired with mashed potatoes, broccolini, and black garlic fried onions, should not be missed. Make brunch or dinner a breezy occasion by dining on the spacious, rustic patio." - Darcie Duttweiler
