The food and welcome may be Southern, but the setting is definitely urbane. Movers and shakers in many areas give the place a great mood. It also helps that the food is finger lickin’ good. Under executive chef Neal Langermann, longtime favorites remain and have been reinvigorated. He occasionally adds non-Low Country dishes. What is Carolina Low Country food? A mixture like so many of our of our regional cuisines, a spicy blend of African, West Indian, and French Huguenot influences. The trouble starts when the breadbasket appears on the table—it’s impossible to resist the assortment of warm rolls. If you don’t mind messy fingers, go for the shrimp and grits. Neater, but equally memorable is the Frogmore Stew, a boil of mixed seafood and vegetables. Langermann’s signature dish has become his fried green tomatoes stuffed with herbed cream cheese. Sunday’s Jazz Brunch, with music and song, is a happening.