(Courtesy the restaurant)
Georgia by way of D.C. for modern Southern fare by star chef Edward Lee. Shrimp and grits, “dirty” fried chicken with Korean gochujang sauce, watermelon and fried peanuts. Pecan pie but also hummingbird cake. Bar heavy on whiskey, rye and bourbon (Pappy Van Winkle). Generous portions. L (Mon.-Fri.), D (daily), Br (Sat.-Sun.).