Every table on a Thursday was filled with convivial diners, and it’s easy to see why. Prosciutto-wrapped shrimp resting on creamy grits drizzled with lemon-thyme butter sauce made us more than happy, as did pan-seared scallops and shrimp nested in scallion black rice and napped with a Thai yellow curry. Only a chopped wedge salad with a rather tough onion ring on top left us unimpressed. The bar scene is lively, and there’s a pleasant al fresco dining space.