More “fancy” dining. :)Â Apparently reservations are recommended, we lucked out because we wandered in relatively late in the evening and there were only two of us.
They’re very heavy on using local ingredients whenever they can and will tell you what is from local farms. I like that a lot. There are so many farms around here, there is no reason not to take advantage of them when you can.
I ended up going with the special – pan fried catfish with an heirloom grits cake, and andouille sausage with roasted peppers. It was fantastic. I was a little iffy on the grits-cake at first – it seemed like it could use a bit of salt/pepper/cheese, but that apparently was just the corner of it I started on, as the rest of it was perfectly seasoned and nice and creamy. The catfish was great, too – cooked just right. I love andouille sausage and it goes so well with the grits. The catfish filet could have been half the size of what was presented and still would have been plenty to eat, as the grits are fairly filling.
IIRC, my brother got a steak and had there been a pattern on the plate, I’m not sure it still would have been there when he was finished.
Great place, will probably go there again next year.