Upscale, sustainable, local and fresh: these elements help create an elegant, well-run restaurant that's one of Savannah's best. Start with a blue-crab soufflé, then move on to the seared sea scallops in chive-lemon beurre blanc or the honey and brown-sugar-rubbed pork chop and a salted-caramel pot de crème to finish. Wait. Scratch that. The menu already changed.
After dinner, head up to the rooftop bar for a digestif among the oak trees.