113 20th Street North (Downtown)
Serving lunch and dinner; reservations required. Chef/owner Chris Dupont focuses on classic French techniques with a bit of New Orleans and the South thrown in at his downtown restaurant. The menu changes daily, but examples include fried oysters and okra with cayenne butter sauce and horseradish creme fraiche, herb crusted Carolina rainbow trout with sauce remoulade, seared sea scallops with goat cheese soufflé, grilled prime New York strip with grilled shrimp and cabernet butter, and braised beef bourguignon and grilled Georgia quail with homemade truffle gnocchi. They are unique in town in offering a three- or five-course menu tasting. One of only two AAA four-diamond restaurants in the state. In a February 2009 City Scene review, Fletcher Harvey gives lunch four out of five stars, with high marks for seared sea scallops with wild mushroom risotto, Gulf black grouper with braised fennel and red bliss potatoes, and buttermilk fried chicken. Read our blog post about the tasting menu here.