As much historian as chef, John Currence is a virtual encyclopedia of the cooking of the South. While he preaches the gospel of the region's cuisine and is fanatical about the local ingredients, his menu is an unusual mix of Southern and Asian ideas, and includes dishes like shrimp ‘n grits along with a grilled Caw Caw Creek pork chop with chili-stewed apples along with peanut-fried chicken confit with spicy Malaysian barbecue sauce and red pepper green beans. Super popular, it’s not surprising to hear reviewers say things like, "I’ve never had anything here that wasn't delicious."