We had dinner in the evening and went back for breakfast in the morning. Both times we walked in, we were seated at the last available table. Our dinner was very good, very close o outstanding. The chef who is barely 21 has a great future ahead of him. His plates are creative and well presented. We started with the mushroom appetizer and iceberg lettuce wedge. The mushroom was good, but could have been improved by using less oil in the preparation. The wedge salad was outstanding. It was crisp and fresh dressed appropriately and topped with crumbled blue cheese. The addition of crispy diced slab bacon added a great flavor and texture. Out entrees were grouper and chicken (breast and bone-in wing. I never eat chicken without a bone.). The grouper was charred perfectly and as placed on a bed of lentils and accompanied with various root veggies and broccoli florets, the later could have been left out. My chicken was moist and flavorful. It rested on grits flavored with chicken livers. The wines by the glass we selected were inexpensive and were quite acceptable. If you want a different breakfast other than bacon and eggs, this is the place to go. Since the breakfast and dinner menus change based on availability, what we had may not be served tomorrow. The establishment does not take reservations or credit cards, so bring cash.