Editorial Review

Three meals plus take-out means you're never far from the Southern comfort you so crave. Executive chef Ryan Smith trained at the Culinary Institute of America in Hyde Park, New York, and his refinement shows throughout the menu. Breakfast features the usual bagels and fruit plates along with biscuits and gravy and hominy grits. Lunch gets a bit fancier while still keeping it real (think North Carolina catfish and croque monsieur). Bring a serious appetite to dinner, because you'll be confronted with generous portions of everything, from oysters on the half shell to braised octopus to Riverview Farms pork loin. (Tasting menus are available and advisable.) For drinkers like us, there's a great libations menu, from a robust wine list to cocktails like Lucifer's Lampshade (Death's Door gin, punt-e-mes, Cynar, celery bitters, and grapefruit oil). Casual yet elegant atmosphere strikes the right balance between business lunch and date night.