“Home to the best apple pie in the nation”
Local-before-it-was-cool chef Frank Lee opened his kitchen in 1993 with two goals: use seasonal ingredients and honor Taoism, a philosophy that emphasizes balance. The apple pie pairs sweet Carolina apples with a tangy zip of sour cream. His eggy French pâte sucrée crust is offset with crunchy, toasty walnut strudel. Here the dining room is a natural extension of the kitchen, a place where culinary skill, a clever, considered wine program, warm service, and conversations meld together. Our local farmers, fishermen and producers are as integral to the food we make as they are to our place in this community.
Really classy, not snobby! Fabulous food and great atmosphere. Farm to table. Slow though- we didn’t have a reservation and it was about 1.5h from walking in to see about dinner, and actually receiving food.
Also known as SNOB, but snobby this place isn't. It's welcoming and charming. The menu is lighter than you'd expect from a place that does Southern food. Well, the lunch menu is. It is a nice place for a classy lunch.
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Slightly North of Broad
- Mon - Thu: 11:30 am - 10:00 pm
- Fri: 11:30 am - 11:00 pm
- Sat: 5:00 pm - 11:00 pm
- Sun: 5:00 pm - 10:00 pm
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