It reminds of places in New Orleans along Magazine St. If we could rate with half stars, I'd bump my rating up to 4 and a half. Holding back on the full 5, because of small issues like inconsistent wait staff (some tables had bread, our waitress never brought any or offered any). We ordered Dr L's white which comes in a screwtop bottle and the waitress brought the bottle to the table already opened. A no no in most restaurants. She also corrected my pronunciation of satay and her pronunciation was incorrect, mildly irritating, but not important to the meal. The place is affiliated with a culinary school, and first year students have to start somewhere, right?
What came out of the kitchen more than made up for the ditzy waitress. Grits so creamy and rich, I'd have licked the bowl, if I could have gotten away with it. The shrimp were tender, moist with no hint of the usual over cooking that is way too common in other restaurants. Chicken satay (and I SAY it correctly) presented differently than usual but delicious. Instead of skewered, the meat was in crispy, thin, strips that allowed the seasoning to shine. The Alabama goat cheese salad was divine, and in a healthy portion, even when halved.
The dessert menu was a bit of a let down after we'd seen what their chefs were capable of. Would like a lil more verve than the tired old cheesecake, chocolate gateau, bread pudding that was offered.
Would go back and will be recommending to friends.