Sprig Restaurant and Bar

Owner Daniel Morrison and sous chef Robert Elliott are both Watershed alums (executive chef is Britt Cloud), and they absorbed its best aspects: an easygoing sense of hospitality and a penchant for local ingredients prepared simply.

For three bucks, you can kick off your meal with several slices of warm, crusty cornbread slathered with avocado butter. Twelve dollars gets you a satisfying plate of moist, pan-seared chicken breast alongside a heap of savory, ham-studded bread pudding. There are cheffier options—mozzarella grit cakes with roasted tomato puree and duck breast with braised cabbage and poached cranapples—but the overall spirit of the cooking remains free of affectation.