Vintage mirrors, cherry wood and brass chandeliers line the length of this historic restaurant, which first opened in 1892. With an amber glow and buzzing crowd, the room immediately charms, down to the no-nonsense all-classic cocktail list. There is plenty to eat here, as the team, headed by Executive Chef, Adam Shepard, is not content to merely let history and looks stand in for substance. Seafood towers, big steaks, crab cakes and a superb platter of fried chicken with cornmeal fritters take their cues from the legendary Edna Lewis, who ran the kitchen in the late 80s and whose Southern cooking has inspired countless followers. Dessert is essential and all of them, from the coconut layer cake to the baked Alaska, will make for a fond farewell.