Fodor's Expert Review Crook's Corner

In business since 1982, this small restaurant has always been an exemplar of Southern chic. Although chef Bill Smith has passed the torch to the next generation, his classic dishes and approach to cooking remain a constant. The menu, which changes nightly, highlights local produce and regional specialties like hoppin' John and shrimp and grits. A wall of bamboo and a waterfall fountain make the patio a delightful alfresco experience (it's heated for wintertime dining). Crook's also does a terrific weekend brunch, although it's closed for lunch on other days. Look for the faded pink pig atop the building.