Upscale but homey, this restored 1940s rock farmhouse elevates dining standards for miles around. Chef Sean Hill marries his family’s soul food traditions with classic techniques, as in his crawfish hush puppies with lemon rémoulade and his Tabasco-buttermilk- brined fried chicken with spicy collards. Indulgent flatbread slicked with truffle cream and topped with a scattering of wild mushrooms paired well with a glass of cool Sancerre. Pan-grilled redfish over creamy grits, with a judicious ladling of gumbo atop, hit all the right seafood-loving notes. Patio tables overlook a lush lawn and raised vegetable beds.