This nonprofit lunch spot has been a farm-to-table favorite since 2017. Using ingredients either grown on-site or sourced from local farms, the kitchen turns out righteous Southern classics with chef-inspired twists. On our last visit, everything we tried satisfied our comfort food cravings. Cornmeal-crusted fried green tomatoes were elevated by arugula, pickled red onion, and pimento cheese. Smoked meat loaf, topped with tangy barbecue sauce and fried onion rings, came with excellent collard greens. The fried catfish with hoppin’ John—another winner—is so popular it often sells out. For dessert, we shared the decadent cornmeal pound cake piled high with crème fraîche and berry compote. Note that the menu on Mondays may be limited if the cafe had a busy Saturday.