Chef Jenna Kinard, late of Max’s Wine Dive, has created a Southern-inspired menu at this contemporary spot in the Westin Dallas Southlake. The best dishes are updates of homey classics: creamy deviled eggs come spiked with chile and miso and topped with a crisp sliver of chicharrón. Roasted brussels sprouts are bathed in a warm bacon vinaigrette, with spicy pickled mustard seeds that explode on the tongue. The shrimp and grits are made doubly decadent with both lardons and a smoky ham hock jus. Roasted chicken arrives accompanied by a pumpkin risotto both sweet and savory. The food trends heavy, so we didn’t have room for dessert, though we were tempted by the berry cobbler served with a cornbread cookie and sweet corn ice cream.