Everyone knows the Turtle rocks for seafood, but while eating dinner here for most of the week they had some truly excellent southern cooking. One night I had the friend green tomatoes for an appetizer and collard greens, skillet fried chicken, and course, stone ground grits for the entree. Being from Texas and Alabama I was pleasantly shocked at how good it was, rivals anywhere else. Turns out the chef is from Richmond, VA. Guns and Garden magazine would definitely approve. Get the Moscow Mule in a copper mug, also delicious.
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