Chef-owner Holden-Bache brings his worldly culinary resume to bear on hometown fare, treating locally sourced ingredients with techniques sourced from the Old and New World. Think skillet cornbread and baguettes. Or crawfish-andouille Boudin balls with Alabama white sauce. Or French-inspired pâté made with Benton’s bacon fat, presented in a canning jar, with the overturned lid filled with smoked peach preserves. The result is a repertoire that’s as balanced in style as it is in content, with counterpoints of rustic and refined, sweet and savory, crisp and custardy conspiring to create a consistently excellent meal.

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