Vivian

"A restaurant that unfortunately closed permanently as a result of the hurricane's devastation." - Kay West

"If Julia Child cooked like a Southern belle, the result would be something like Vivian. In practice, that means rich dishes like the Nordic deviled eggs, smoked oysters, and scallop quenelle, making this cerulean-blue dining room the perfect bet for a romantic dinner. There are also less buttery options (though if you ask to substitute dairy out of anything, you’ll get shut down). Local produce and Carolina-caught seafood really shine in the salade de saison, the seasonal crudo dish, and the seared tilefish While dinner and cocktails are Vivian’s main draw, the weekly Sunday brunch, which offers everything from French pastry boards and lobster parfait to fried chicken biscuits, is another great time to stop by." - laura hackett

"Walk into this somewhat hidden spot in the River Arts District and see the large black and white photograph spanning the wall’s length, showing chef Josiah McGaughey’s grandmother Vivian at her 1946 wedding. It’s a striking and mesmerizing photo, capturing a laid-back elegance that Vivian, the restaurant, embodies. There’s a very Julia Child influence here at Vivian, which showcases lots of sophisticated French techniques without the menu being stuffy. The dishes, like the coconut milk ceviche with pork rinds or roasted lamb with pickled mustard seed atop farro, are robust, decadent dishes. Save room for dessert, specifically the whipped pumpkin praline cheesecake." - Kayleigh Ruller

"Steak at Vivian’s: Chef Meherwan Irani recommends the steak at Vivian not for the steak, which is wonderfully done, but for the demi-glace, which he could drink from the bowl." - Tykesha Burton

"If Julia Child cooked like a Southern belle, the result would be something like Vivian. In practice, that means rich dishes like the Nordic deviled eggs, smoked oysters, crab dip, and scallop quenelle, making this cerulean-blue dining room the perfect bet for a romantic dinner. There are also less buttery options (though if you ask to substitute dairy out of anything, you’ll get shut down). Local produce and Carolina-caught seafood really shine in the salade de saison, the seasonal crudo dish, and the seared tilefish that’s always on the menu. While dinner and craft cocktails are Vivian’s main draw, the weekly Sunday brunch, which offers everything from French pastry boards and lobster parfait to fried chicken biscuits, is another great time to stop by." - Laura Hackett