Chef Ron Eyester has immersed himself even more deeply into the farm-to-table movement since purchasing this Morningside restaurant from the Food 101 company. His style (American classics with a Southern accent) is more hearty than delicate. He is a big fan of smoked bacon, local organic pork sausage, and freshly milled grits, all of which figure prominently on his special “brunch for dinner” Monday menu. He makes one of the best burgers in town, scrambles baby shrimp and shiitake with farm eggs, and folds and stuffs a whole-wheat pancake as if it were a burrito.

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