Chef Jesse Wykle at the Inn at Court Square takes Southern cuisine to a whole new level, and rather than one dish we made a feast of samples: crispy, golden grit cakes beneath melted Stilton, roasted asparagus, Portobello mushrooms and a sprinkling of pink peppercorns—delicately balanced flavors and alluring presentation, done and done. It goes on: The shrimp and grits come with goat cheese and chipotle peppers, and the bacon Wykle uses is local and organic. As fans of true Dixie dining, we’re going back.
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