DIXIE GRILL – Restaurant

Live Oak's Dixie Grill opens at six in the morning and runs a southern kitchen through to mid-afternoon, closed Tuesdays. The cooking is buttermilk-dipped and hand-breaded: fried pickles, fried green tomatoes with Texas petal sauce, Bubba Q shrimp wrapped in bacon over fried cheese grits. Dixie fried chicken anchors a plate list that also runs to pecan-crusted catfish, redfish, chicken livers and gizzards, and a bone-in pork chop finished with blackberry balsamic. There is a salad bar, a Belgian waffle stacked with tenders, and shrimp and grits. Diners come back for the portions and the small-town welcome. Country cooking, unhurried.

Cuisine: Restaurant

Currently closed