Chef Brian Miller blends Southern culinary traditions with more distant influences.
an appetizer of Maryland-style lump crab cakes layered between fried green tomatoes served with a rémoulade.
the spacious patio is a sophisticated spot for lunch, dinner, or cocktails, such as the Cool Cucumber martini.
In the dining room, cinnamon walls are adorned with paintings by Hickory artist Dan Smith.
the rotating lineup of desserts, including the mixed berry slump served with sorbet, is created in-house.