Sean Brock decided he wanted to recreate traditional Southern cuisine in its purest form. Relying on a bevy of heirloom ingredients that have not been seen since the Beverly Hillbilly’s were on first run TV, Brock’s kitchen turns out everything from heirloom rice with hand dug clams and tomato gravy, Southern fried chicken skins with hot sauce, described by one reviewer as “addictive and surreal”, and rabbit stew with White Lilly dumplings. At lunchtime Brock serves what some argue is “the best hamburger in the country”, made with the deadly but delicious combination of ground beef, ground bacon and bacon drippings. It’s a cuisine that is filled with clean, well-delineated flavors, and is on the cutting edge of the American Farm to Table movement.