"Audrey could be confused with a mad scientist’s lab full of gizmos and gadgets that turn ingredients like pawpaw and jimmy red corn into a culinary wild ride. The space—a two-story building that used to house June—has a warm minimalist aesthetic with lots of Appalachian art and dried herbs hanging from the ceiling. In other words: just the kind of place you can spend a few hours admiring (and eating) the artful plates coming out of the massive open kitchen. The menu changes seasonally, but expect things like grits with sorghum-cured egg yolk, pate of Texas deer, and hickory grilled sunburst trout with tomato gravy." - jackie gutierrez jones 2, ann walczak, adam sloan