Early reservations for four on a Saturday were the best we could do. The place was already getting busy at 5:45. The wine/beer selection was smallish but well-chosen. Service was attentive but not rushed even while we lingered. Small plates were; crab cakes (great) watermelon (surprising,) deep-fried okra served lengthwise, the special and very good I was told. I had the housemade andouille sausage. It was pretty mild, but did not lack in flavor. It came in a full link atop cheese grits and alongside some caramelized Vidalia strings. Be careful, it could have been a meal in itself. Quibble: I would have preferred it be sliced. I have been squirted by hot sausage links. Large plates were: crab cakes again, twice as good, (two on the plate), the salmon special which was excellent, the hangar steak, again excellent. The strip steak fell a little short as it was a bit too chewy, even cooked a proper medium rare. It came sliced! Desserts were great, but the lemon-goat cheese cheesecake highlights the goat cheese. I am a fan, but be sure you are too if you order it. A cobbler was pronounced delicious. Our server never left us lacking, but was not intrusive. 5 stars on service, atmosphere and goodness. I had to hold back one for the lackluster strip steak. We will come back as I agree this is in the top 2 or 3 places now in the CSRA
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