This is Southern cooking with an outside-the-box approach. We had to try the best dish on the menu (according to our server), a pricey upside-down smoked-chicken pot pie replete with roasted carrots, potatoes, and peas, but—get this—sauced with a wildly rich béchamel and served up on fluffy hot biscuits. Quite enough on its own, it also came with a “Texasian” salad: a crunchy mix of cabbage, jícama, collard greens, pecans, cilantro, and cucumbers finished with a tangy sesame-lime vinaigrette. Desserts, like coconut cream pie and Over the Moon pie are housemade. Bar.