Southern classics and barbecue are the focus of this creamy-walled dining room. Fried oysters get their crunch from a dip in buttermilk, then corn flour. Hickory-grilled meatloaf has a smoky finish, and the bowl of cheese grits with shrimp and tasso-ham gravy is more than enough for two, as is the hefty wedge of banana cream pie. And kids eat free on Monday nights.
-March, 2008
Executive Food Editor/Critic
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
