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The Southern Table
If eating at The Southern Table feels more like eating a home-cooked meal than being at a restaurant, that's by design. Owner and chef Eric Reed trained at the French Culinary Institute, and has also staged at a Michelin-starred restaurant in Italy. His menu fuses his culinary training with his favorite childhood southern favorites. Sunday brunch, for instance, offers one homestyle dish after another: fried green tomatoes, chicken and waffles, and biscuits and chorizo gravy, are just a few options. The lunch and dinner menus also showcase what home-cooked meals become with a professional touch, like a pimento cheese BLT sandwich, homemade cornbread, and beef short ribs.