You won't find chef and co-owner Steven Satterfield's oft-changing menu riddled with cliches of Dixie cooking. But the Georgia native, who grew up in the Lowcountry, approaches the stove with an innate Southern graciousness. A dish like grilled pork chop with sauteed greens, butternut squash gratin, and cider demi-glace draws on French technique but tastes of the region. And who knew that field peas would make such a luscious take on hummus? On the lunch menu, if you're lucky, you'll find Savannah red rice studded with shrimp and sausage—a sublime taste of Satterfield's childhood. He has a honeyed soul mate in pastry chef Pamela Moxley, who makes heart-stirring fruit pies in the summer and warming treats like sweet potato tea cake with oatmeal-praline ice cream in the fall and winter.