(Courtesy Byrdhouse PR)
This stylish wedding/event space and restaurant, which open into a courtyard in the city's Cannonborough/Elliotborough neighborhood, are complemented by the Mediterranean cooking style of chef Amalia Scatena, who uses local ingredients to prepare light and seasonal dishes. After a sharing plate of chicken pate served with house-made pickles, burgundy jelly and toast, guests may opt for the cavatelli with fennel sausage, broccoli rabe and calabrian chili or the yellowfin tuna with baby potatoes and black garlic. Sunday brunch is popular with such plates as shrimp and grits, eggs benedict and fritatta with Gruyere cheese. D (Tu-Sa), brunch (Su).