In mid September I spent an evening at to document the service, experience the food that is creating such a buzz and feel the vibe of the restaurant. It is modern Southern style with virtually all things made from scratch at the premises. From the pickles to the curing of the meats, Jason the chef/owner is passionate about what he does which is evident by how busy the place is. I went on a Friday evening and it was bustling. On my return the next day it was getting full at 11:00am which was just fantastic.