Since the expansion of this three-level Southern eatery in the Heights, the new first-floor taproom and the shaded terrace are the two biggest draws. On the new seasonal menu, find ambitious choices like quail stuffed with andouille sausage and cornbread and roasted in hay. Our appetizers pleased, both the deep-fried carrot fritters with green curry sauce and the beefy Creole meatballs in a stewed, spiced tomato sauce (gently priced during happy hour). For mains, the best was the double-brined, cast iron–fried chicken wearing a light, crispy panko crust alongside bacony braised greens and white-cheddar mac and cheese. Sadly, the mushy Gulf snapper atop improperly gritty grits and bland kale pesto was a huge miss, akin to leftovers unevenly reheated in the microwave.