The communal feel of South Main’s warm dining room is engaging and joyous when it’s full. It’s an environment that really emphasizes the food. Along the long walls are mirrors, which reflect guests’ warm experiences. Nearby stands a shelf holding dozens and dozens of jars. Within the jars, Chefs Andy and Blake are preserving history.Read More
At The White Bull, Executive Chef Pat Pascarella can’t sleep at night if his restaurant has ingredients that weren’t grown and raised in Georgia on the menu.
Doesn’t get more local than that.Read More