Rosebank Farms Café has been doing local since before it was a catchphrase. Led by new chef Graham Parris, the casual restaurant sources fresh food from the fields of owner Julie Limehouse’s farms and the waters surrounding the sea islands. Parris revamped the menu by putting an inventive spin on Southern classic staples, though many longtime menu items remain due to popular demand. The lunchtime blue plate special is a great way to sample the restaurant’s fare: order a meat (like fried oysters or pulled pork) and two sides (like Geechie Boy white cheddar grits or fried green tomatoes) for $10.75. Or go with our favorite: the honey and buttermilk fried chicken breast with sweet potato fries. Things get even more Southern at supper, when you can order one of four plays on shrimp and grits or the peach tea brined pork tenderloin with Big Bees Honey sweet mashed potatoes and collards topped with peach glaze. And whatever you do, don’t skip dessert. —Erica Jackson Curran Dish (Summer 2013)
Gorgeous sunsets and old-fashioned Southern food.
Features: Lunch, Dinner
Hours: Lunch and Dinner (daily)