After we were seated our server, Tiffany, she went over the limited menu for the soft opening. We had a choice of one appetizer to share, individual entrees and then a shared dessert. From the “Southern Small Plates” section we had a few choices, wrestling with the decision between the Jumbo Lump Crab Cake and the Pecan-Crusted Goat Cheese. We settled on the crab cake. For entrees (with two sides) Shelby chose the broiled Jumbo Shrimp, there was a fried option too, Sauteed Greens and Goat Cheese Grits. I ordered Beef & Bacon Meatloaf with Shaved Brussels Sprouts and Mac-n-Cheese. We sipped our drinks waiting for our food to be brought out.

While we waited I looked around – there were plenty of servers and floor supervisors making sure things were running smoothly. We were at a window table which I requested, I need light for the photos. I didn't like that we sat directly beneath an air vent, I was being blasted by cold air and this proved troublesome for our hot food too.

Tiffany brought out a couple of hot biscuits with a blueberry preserve and some Tupelo honey! Mixing the preserve and honey on the biscuit the way to go. The honey wasn't too sweet and was floral, it was a perfect paired with the blueberry. The biscuit had a lightly crunchy exterior and a moist, light consistency on the inside. We were enjoying our biscuits still when the crab cake came out. The crab cake was good, but living in Virginia Beach where seafood is king, we've had a lot of crab cakes. I would say it's definitely worth a try. Flavor was good and there was a good amount of lump crab inside a breaded coat.