The editor's review predates current chef Erin O'Shea. When O'Shea took over in Jan. 2008, the change in focus to an all-Southern menu didn't excite me and I had not been back this year. That approach has been softened recently and the menu this summer, and now this fall, is Southern-influenced (she still puts bits of tasty ham in a number of dishes) but it is not overwhelming. Call it creative cuisine with a Southern flavor.
Pros: Quality of food, service
Cons: Small dining room has the tables close together
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