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Grab a seat at the bar, a free-standing table or slide into one of the banquettes for a taste of local chef Deborah VanTrece's Southern and soul food. Just don't expect your grandmama's cooking. Instead, Southern staples are showcased in unique ways. Try the spread sampler with pimento cheese fondue, black-eyed pea salsa and a creamy collard dip. Other starters include crawfish deviled eggs and fried green tomatoes, served with a drizzle of their comeback sauce and a corn and pepper relish. Fried chicken is always a good choice, especially when served with three-cheese mac and cheese and a collard green roll with sweet potato, apple and golden raisin chutney. Don't skip the peach cobbler, served piping hot in a Mason jar.