This quiet Mississippi eatery has slowly evolved into a vegetable and cocktail destination, with delicious desserts to match. During peak summer season, expect 10 rotating salads, from warm, crisp-frizzy kalettes with whipped feta dressing and dots of pine nut–green garlic salsa to a radicchio number with a crown of toasted, puffed rice over house-made cashew cream. The bar, backed by vintage glassware and handmade everything, turns out pretty, super-balanced cocktails, like the “Annabel Lee,” a pisco sour spin-off with righteous acidity, big floral notes, smoked salt, and thyme sprigs to boot. You don’t so much drink it as suck it down.