Where comfort meets craft.
Slow-simmered chicken broth with root vegetables, pulled rotisserie chicken, and pillowy drop biscuits.
48-hour brined, double-dredged half chicken served over whipped potatoes with peppered cream gravy and local wildflower honey.
Low-and-slow smoked wings tossed in cider-pepper glaze. Served with buttermilk blue cheese dip.
Bourbon-spiked Georgia peach cobbler with a drop-biscuit top and house-churned vanilla bean ice cream.
Skillet-baked stone-ground cornbread with whipped honey butter and a drizzle of sorghum syrup.
Cavatappi pasta, béchamel, sharp cheddar, gruyère, and smoked gouda. Breadcrumb crust.
