Brother-sister team Mitchell and Mollie Murphree treat the 'Boro to fine-dining accoutrements, beautiful food, an adventurous wine list and friendly service at this easygoing, but efficient, establishment. A protege of Birmingham's culinary king Frank Stitt, Mitchell marries his rural background with culinary school training to apply classical techniques to regional products. The seasonally changing menu might feature roasted quail stuffed with cornbread, diced apples and sage leaves, split and splayed over sliced green apples on a shallow pool of apple-brandy sauce; hot country ham dip; fried oyster salad; smoked trout cake; and fresh-from-the-garden marinated bean salad. Land entrées, as they are categorized on the menu, are robust and earthy, with meats braised or grilled and served with comfort-food sides like cabbage, grits, mashed sweet potatoes and mashed potatoes infused with apples or horseradish. So-called "water entrées" include the likes of mahi-mahi poached in a light tomato broth and scallops seared and served with a grit cake, brussels sprouts and meaty mushrooms in a rich pesto cream sauce. Diners who want an extrasensory experience should request a stool at the kitchen-bar, which encircles the cooking area and allows one to see, smell, hear, touch and taste the process from start to divine finish.
Payment Type: All Major Credit Cards, cash
Parking: No Parking