A bastion of New Southern cuisine. I've lived in NYC for years and pride myself on being a foodie. This place is one of my top three favorite restaurants I've ever been to. Now that I've returned home to Chapel Hill I find myself trying to go here at least twice a month (if money were no object it would be once a week!). The food is always spot on but more importantly Bill Smith honors the memory of Bill Neal with his strong belief in Southern terroir. The vast majority of the food you eat was grown in Chatham County, the milks and creams in Orange. No potatoes coming in during the winter? He makes rutabaga and makes it incredibly tasty. The atmosphere is friendly with Smith often leaving the kitchen to greet tables. I remember the last time he came out and offered a woman having banana pudding another serving if she would like it. As far as dishes go I highly recommend the Southern pate, the cheese pork, and for the adventurous the sweetbreads sauteed in wild turkey (in Winter anyway). \r
If you are in Chapel Hill and haven't tried this place, I beg you to go and give it a go.
Pros: Wonderful Food!
Cons: Gets crowded on the weekend.
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