And as with the most committed bards, his handiwork is at once complex and simple—a fierce dedication to the gifts of the current growing season combined with a restless imagination for Southern and Mediterranean flavor combinations. Fried okra arrives with the sheerest crust. Gnocchi with an ever-changing array of ragus and sauces always scores. Quietly, his beverage program (including drinks crafted by Holeman and Finch alums) has become one of the city’s most exciting. The restaurant is one surefire place to impress food-loving visitors.