Heirloom recipes cooked fresh daily

Every main plate is prepared from scratch using heavy cast iron and traditional family seasoning blends.

Cast-Iron Fried Chicken

Slow-Smothered Pork Chops

Cornmeal-Crusted Catfish

Half bird seasoned overnight, double battered in seasoned flour, and fried crisp in heavy cast iron.

Center-cut chops simmered low and slow in a rich, onion-heavy savory gravy until tender.

Fresh fillets dredged in fine yellow cornmeal and fried golden with house remoulade.

Slow-Simmered Staples

Choose two scratch-made sides with any main plate or order them by the bowl.

Four-Cheese Baked Mac

Simmered Collard Greens

Candied Yams & Peas

Sharp cheddar, gruyere, colby, and parmesan baked with a bubbling toasted breadcrumb crust.

Slow-braised for hours with smoked turkey, apple cider vinegar, and pot liquor.

Sweet sweetpotatoes roasted with brown sugar, butter, cinnamon, and fresh nutmeg.

If the macaroni needs ten more minutes to get that perfect golden cheese crust, it gets ten minutes.

Warm Peach Cobbler

Layered Banana Pudding

Homemade vanilla custard, fresh sliced bananas, and house-baked Nilla wafers layered in mason jars.

Fresh Georgia peaches baked under a flaky, buttery double crust and served with rich vanilla cream.