"The ambiance is wonderful, everything was comfortable and the layout is easy to navigate.Appetizers:Fried oysters were amazing Crispy and lightly breaded texture that left you wanting more. Gulf shrimp cocktails were less than impressive. Entrées:Crispy duck plating was perfect; sadly the flavor and texture just didn’t taste great. The Cauliflower mash was sweet and bland sitting in soy sauce. The collard greens were good. The duck itself was overcooked completely; the meat was mushy and the texture was like chicken in a blender. The crispy skin was slimy; again, the texture was very off putting. Mushroom pot pie was very dry and the presentation was akin to medieval peasants cooking in a dungeon. The stuffing was a solid brick of mushrooms and any sauce used dried up in the oven. Steak and duck fat fries, it was delicious, the fries were crispy and addictive. The steak came a degree higher than ordered so make sure you order the temp you want accordingly. Shrimp and grits with head on gulf shrimps, this dish was a huge disappointment, I’ve eating this dish all over the south and have never encountered such a tortured dish. The soul of shrimp and grits is that it is a comfort food packed with carbs and fats. The plate came out with five head on gulf shrimp including various smaller different shrimp and a very small portion of grits. This dish should have been described as a plate of mixed shrimp with grits decoration. The flavor was good but what’s the point of shrimp and grits without grits?Cocktails: the bartender on duty knew how to make drinks well. No complaints only thanks. Manhattan Dirty martini Wine Service:Our server was busy covering many tables which caused a slowdown in service for beverages. The average wait per drink was minutes. Not terrible but long enough for me to drink water and not order more drinks. This is my experience so give it a try for yourself. I had higher expectations for a dinner that averaged person"
