Makenzie F.
Google
First things first: Tyler was a phenomenal server. He paced our meal perfectly and provided incredible recommendations. Almost everything we had was at his behest. We asked him questions with obscure answers, and nothing stumped him! He’s obviously very well-trained and overall a very charming server. My family and I had the buffalo frog legs and the smoked bone marrow as starters. Tyler brought us warm towels to clean our hands with after the frog legs. Both dishes were rich in flavor. The bone marrow was the perfect texture, and the frog legs were the most tender I’ve ever had. We had a perfectly balanced cocktail that I remember the name of, but it was like a French 75 with lavender. The picture is attached.
For our entrees, we had the hanger steak (holy tenderness, it was good) with the best gnocchi I’ve ever had and the lamb with cheese grits and a blackberry reduction, which was a lovely combination. Our entrees came with some real, southern cornbread, too! For dessert, we grabbed some goat cheese cheesecake to go, because we were so full. At places like this, you often leave hungry, but all of the portions were large, with generous amounts of meat. The cheesecake was amazing, but somehow sweeter than I expected. The berry sauce was sharp and delicious.
I would recommend this place to anyone. Every dish is thoughtfully created and plated. The menus are printed out every day based on seasonal availability, so you get to take your menu with you as a keepsake if you’d like to. The first page is a huge list of all of their local partners that they source their ingredients from. There was a huge list of spirits, too. I loved the open kitchen design with the huge, roaring fire for everyone to see. Watching the chefs work like a well-oiled machine was a distinct privilege. If you have some extra cash or something to celebrate, come here! And heed your server’s recommendations: they really know what they’re talking about.