This airy stronghold of Southern comfort serves all manner of Dixie-inspired dishes, from succulent Carolina-style pulled-pork sandwiches to shrimp and grits to a porch worthy alcoholic lemonade. But Northwest ingredients also shine here in seasonal, organic sides. Most everyone shows up for brunch to feast on mountainous stacks of fried chicken and waffles drizzled with maple syrup. (Don’t bypass baker Erin Eberlein-Sage’s over-the top flaky biscuits either.) The owners recently doubled down on their a.m. prowess, expanding their hours to serve grits and po’boys seven days a week at breakfast and lunch.