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Category: Southern

Wilma Jean

New more casual spot from the Seersucker (May it rest in peace) and Nightingale 9 guys.

What We Had


I had a fried chicken breast with field pea & cherry tomato salad and buttermilk ranch with a lemonade.


My DH had the fried chicken sandwich with mac & cheese and a Peak Organic IPA (mental note: I actually liked this beer and I hate IPAs).

Whoo hoo! This is the same fantastic fried chicken we fell in love with at Seersucker. Which is good, because we are semi-addicted and were totally worried that we’d never have fried chicken again.

The mac was good, the field pea salad was nice and light and fresh – and the ranch was great. I had forgotten how much I love ranch + fried chicken.



Dark woods and white tables – small (this restaurant inhabits the space Nightingale 9 used to be in – Nightingale 9 has moved to the old Seersucker spot) but open and sunny.


We went on their second day open, so it wasn’t as great as it will be.

Overall Impressions

This is a great little casual dinner place. Though I will still sorely miss the variety of items Seersucker served, Wilma Jean keeps the elevated Southern cuisine vibe alive with a re-focusing on fewer dishes (mostly involving fried chicken). The pimento cheese made the jump from the old place, as did the collards. I am sad to say the biscuits did not.


5 out of 5 for stellar chicken though give them a week or two to work the kinks out.


New American with a focus on dishes inspired by Southern cuisine in Williamsburg.

What We Had


I had the corned beef hash with poached eggs and Boston brown French toast – Fantastic. Splendidly caramelized meat, subtly sweet bread and potato mountains. A few of my potatoes were underdone, but still delicious.


My DH had the Philly French dip with pressed steak, caramelized onions & bell peppers, beer cheese and dipping jus. – Well seasoned steak and a lovely combination with the beer cheese. His only gripe was that the gristle quotient on the meat was high for a sandwich.

I had a tart cherry white sangria, which was happy making and huge.

He had a Bloody Mary with pickled pole beans, which was good but needed a little more salt element.



Clean open interior – farmhouse meets modern


Decent service

Overall Impressions

This is a cute little place and I’m glad we finally made it. Can’t wait to come back and check out the dinner offerings. And have more of that sangria.


4 out of 5 for really tasty food.

Char No. 4

Bustling Southern bar & food in Cobble Hill.

What We Had


I had the Bacon & Eggs Benedict – biscuits, poached eggs, honey ham, bacon gravy – how can you go wrong? And they didn’t. This dish was heaven in the mouth – rich, with not-too-dense biscuits, luscious egg yolks, and the taste of wonderful bacon. A southern staple gussied up proper for the big city.


My DH has the Sausage Biscuit with Cheese and Potatoes – Amazeballs potatoes; sausage that tasted like a hopped up Version of Neese’s (this is a very good thing indeed); and a really good biscuit.


And we split the Bacon Grits – Stellar. Deeply bacony, with just enough scallion to being it home. Knocked it out of the park with this one.



Big open windows in the front, lots of wood, inviting. Campy surf punk over the radio (we went on a Sunday early afternoon – if they were playing XM Radio, in time for the surf punk show).


It was really busy the day we went and we sat at the bar. The service wasn’t horrible at the bar, but they were busy.

Overall Impressions

Must. Go. Back. Looks like a great place to explore bourbons – their selection is extensive and their mixers look to be house made.


4.5 out of 5. We need to come back and take our time to get to know the menu and fabulous looking drinks list before we can cement the 5 rating. But, if a rushed brunch while waiting on results from the vet around the corner is any indication, a 5 will be an easy score.

Fette Sau

Don’t let the frou-frou name fool you, this place is packing some serious meat skills.

What We Had


My DH had the Black Angus Brisket – This was fantastic; almost as good as his gold standard Texas brisket against which all other briskets must be compared. Tender, smoky, beefy, everything you could want in a brisket.

I had the Duroc Pulled Pork. With liberal lashings of the table vinegar sauce, it tasted almost like going home. Nice pink ring, perfect fat to meat ratio, good base spicing…. really, really close to Eastern NC-style. The vinegar was close, too. So close, we used half the bottle. 🙂

Really, the only thing missing was hushpuppies & red pepper flakes in the vinegar.

We also had an order of the Burnt Ends Baked Beans – These beans simmer all day beside the brisket and get little chunks of beef reinforcements all day. I loved the background burnt caramelized complexity – the DH less so. These beans were sweet. Sweet, beefy, hearty, and good.



Minimal long tables with bench seating, meat diagrams on the walls, fake fireplace & knife blade beer tap pulls.


You order at the counter and find a seat as you can.

Overall Impressions

Fette Sau gives (at least these) displaced North Carolinians that particular type of deep soul satisfaction that only comes from ingesting big hunks of smoky meats. We’re only sad we didn’t find this place day 1.


5 out of 5 – if you want pig, this is the place to be.

Oh yeah, and they have Cheerwine!



Cuisine inspired by the ‘New South’ in Carroll Gardens. Most produce is sourced at the Carroll Gardens Greenmarket, and the protein is local where possible. As for ‘new south’, I could see this place doing well in Raleigh, which is my barometer for such things.

What We Had


An amuse of raw local vegetables with a little puddle of local yogurt – beautiful, and a little tasty.


Biscuits with maple butter, apple butter and a preserve. I’ve gotta make maple butter. That was awesome. The biscuits were good, if lacking a kiss of salt – nice and tender & flaky – but they didn’t make us want to eat a bucketful. I blame Yardbird in Miami. Maybe in time, as the memory of Yardbird’s biscuits fades, we will love these more.


I had the walleye – I can’t remember what all was in the dish (and it has since been replaced by NC trout), but it was a solid dish, and the fish skin was amazing. Good flavor, nice buttery fish, good accompaniments (grits and a jus??)


My DH had the Confit of Hudson Valley Berkshire Pork Belly with Cayuga white beans, Rancho Gordo hominy, red eye gravy and cracklins. A tasty dish – the beans with the gravy were the best part. The belly was great, but belly is one of those ingredients better enjoyed in 3-4 bite quantities. This was more like 6, so it wore on my DH. (I know, right? What a complaint – we should all be so lucky) He definitely enjoyed the dish, though.


We split the Consider Bardwell Farms Skillet Mac & Cheese – This was more my style of Mac than my DH’s. A tangle of cheeses, including something in the bleu family, kept me going back for more long after I was full.

The meal rounded out with a check paying praline – I could eat a whole box happily, and am still sad I don’t have at least the memory of a whole box beside me.



Minimalist farmhouse. Very clean lines with nice charcoals, whites and woods.


Very friendly, personable service with spot-on drink suggestions (no easy feat for one so picky). The food took awhile, but not horribly long, and our server voluntarily comped the biscuits.

Overall Impressions

I wanted a little salt with everything. There was a dish of table salt, but I hate using it. Unless I am knowingly dining at an old people mecca, I would rather the chef season the food properly than have to cover it in a layer of afterthought salt.


4 out of 5. The food was good and certainly worth another visit, but it didn’t knock our socks off. I’d say make the trip if you’re in the area.