All the Stars in The MICHELIN Guide American South 2025

"Chef Orlando Pagán’s tasting menu impressed me with wildly creative, globally bent dishes that focus on local ingredients at a price point often under $100; playful items like pho with carrot kimchi, hamachi crudo with coconut and kumquat, roasted carrot and walnut tortelli with carrot fondue and browned butter whey foam, and entrees such as a dry‑aged New York strip with polenta cake and king trumpet mushrooms keep the meal lively, and an aged cheddar sundae offers a cheeky savory finale—the dining room is stunning, though the counter provides the best view of the kitchen." - The MICHELIN Guide