A stickler for ingredients (he was one of the founders of the local farmers' market), Linton Hopkins’ creations were described as, "a perfect representation of the New South." Hopkins serves dishes like butter milk clouds that are adorned with caviar harvested near Savannah, or locally raised pork belly that is lightly smoked and served on a bed of Sea Island field peas. He's also a proponent of pickling - a traditional way of preserving the seasonal harvest - as revealed in a velvety soup of Vidalia onions studded with pickled onions or lamb rillettes served with mustard seeds and pickled vegetables. It's no wonder our reviewers said, "Hopkins' food shows simplicity, integrity and refinement," augmented by an "of-the-moment beverage program" and service that displays "Southern hospitality at its finest."