Call it South by Southeast, and a restaurant flavor and feel that reflects farmers’ market ingredients and organic farm produce with a very chic twist. Chef Daniel Chance bows to Southern-influenced sophistication while tipping his hat to the Southeast’s refined candor. Expect an ever-changing menu that takes its lead from sustainable seasonal ingredients.  

Make no mistake; this is all about unpretentious American fare. Simple preparation, fresh-snipped herbs and vibrant flavors blend with complementing and contrasting textures to make breakfast, lunch and dinner anything but the three squares. 

• Pork Belly Spring Rolls
• Tempura Fried Green Tomatoes with Onion Vinaigrette and Feta Cheese
• Whole Georgia Trout from Enchanted Springs with Onion Vinaigrette
• Beef Short Ribs with Pickled Vegetables
• Diver Scallops with Sugar Snap Peas
• Fingerling Potato and Green Curry Broth
• Coconut Cake with Passion Fruit Ice Cream and Chocolate Pot de Créme