serves Southern-inspired comfort food including homemade bread and lots of vegetarian and vegan-friendly dishes. The restaurant and bar features reclaimed wood panels and white marble table tops in a sleek, rustic space. A strong beer selection plus craft cocktails and wines are offered.
Philadelphia Magazine restaurant critic Trey Popp lauded the restaurant's chef, saying, "The Alabamian chef [Regis Jansen] draws freely from the three main branches of Southern cooking—Lowcountry, Creole and Appalachian—and plays loose with each. His shrimp and grits finds the former blackened, Louisiana-style, and the latter humming with a mellow buttermilk tang. (If he used Anson Mills, they might be the city’s best, but the price point precludes it.) He brings sweet potato biscuits and gravy out of their mountain hollows with Mexican chorizo, whose spicy zip plays nicely off the sweet biscuits."