Fodor's Expert Review St. John's Restaurant

In the kitchen here, four-time nominee for Best Chef in the Southeast, Daniel Lindley, choreographs his culinary pas de deux with fresh, locally sourced ingredients and refined technical skill to present an elegantly balanced menu that is unquestionably en pointe with his loyal dining audience. Pad your wallet and prepare your palate for upscale Southern preludes like smoked trout hush puppies with Benton's bacon remoulade. Seafood dishes, by the way, are fresh as a ballerina's bouquet. And muscular entrées like Wagyu beef zabuton steak are outfitted with colorful accompaniments such as potato gratin, Brussels sprouts, and king trumpet mushrooms. Vegetarian selections are thoughtfully orchestrated too.