Chef is a young genius, uses fresh herbs and greens straight gardens on the hotel grounds. Bold mix of local southern cuisine (fried green tomatoes not to be missed) and high quality dishes like seared tuna salad that rivaled anything I've had anywhere. Every dish I tried was a homerun. Breakfasts for business meetings included fresh yougurt served straigt up in Mason Jars (love it) and homemade pastry that is quickly addicting. Fresh fruit abounds. Bring your own wine/ beer. Waiters and waitresses were outstanding as well. Rustic setting, but sophisticated cuisine and high quality service - unbeatable combo.