The husband-and-wife team of Chef Austin Sumrall and Tresse Sumrall opened White Pillars almost a decade ago. Guided by the seasons, Sumrall's cooking is inspired solely by locally sourced ingredients. This is a farm to table, nose to tail spot where the menu shifts accordingly. It's not overly fancy or fussy, but it is skillful. Dinner may offer items like tender pork bourguignon with creamy rosemary mashed potatoes before a dessert of peach cobbler with house-made sweet corn ice cream.