Smoke, bark, leaves. These are just a few recurring components of chef Tarver King’s nine-course tasting menus. The greenhouse turned dining room is a destination for food lovers/naturalists—a place where ingredients are both grown and foraged on the organic farm and where bread service means fermented sourdough. King’s background is fine dining, but he forgoes the crutch of luxury items. Pleasures derive from natural connectivity. Take the dish that draws largely from Virginia’s Linden Vineyards: grilled fish with Chardonnay-grape aïoli, served on a smoking bed of vine leaves foraged from the winery and paired with its rosé. Expensive to very expensive.
Also great: hickory-braised pork and grits; pawpaw pie.