Dining Guide

Dai Due

Local sourcing and a focus on hoof-to-tail eating prove that good eats are close to the bone and close to home. Try this: the meat board. Comforting indeed is the creamy slab of chicken liver mousse punctuated by plump Texas blueberries. Slices of house-made summer sausage make for hearty canapés on toasted rye, and pickled green tomatoes cut through the richness of the offerings. The fish and chips is solid, and the beer-braised greens make eating vegetables a pleasure. Grab a slice of pecan pie with a layer of strawberries and a dollop of whipped cream. Pro tip: The newly expanded patio is a pleasant place to wait for a to-go order or eat on site.