Steven Satterfield's West Midtown restaurant has been one of Atlanta's defining modern Southern rooms since 2009 — a James Beard Best Chef Southeast winner running a vegetable-forward menu rooted in Georgia farms and the seasonal calendar. The farm egg baked in celery cream is a signature; the cooking draws as much from the produce as from any Southern tradition. Less ambitious in format than Bacchanalia, more about the daily conviction of cooking with what's at peak. For modern Southern cooking that takes ingredients as the starting point.