Of all the Atlanta chefs embracing Southern credos, Georgia native Steven Satterfield stands out as the traditionalist. You can trace his roots when you tackle his plate of grilled pork loin, simmered field peas, braised greens, and green tomato salsa. You follow his thinking when he rests duck confit atop a Louisiana maque choux of okra, tomatoes, and corn. And you relax into a deep sense of place at his harvest dinners every third Tuesday of the month. The central Hopperesque room lined with quirky knickknacks is one of the great dining sanctuaries in town. You'll want to shed the day's worries first at the bar, sipping a bourbon and popping grits fritters.