Following several weeks of solely feeding hospital workers, this acclaimed eatery reopened for carryout and sidewalk dining on the same day. Chef Erick Williams, a finalist in this year’s James Beard awards for Best Chef Great Lakes, cooks upmarket comforts that honor the Southern cooking experience. That means small and large plates that span gizzards with dirty rice, green tomatoes with shrimp remoulade, pork chops with Egyptian grains and ham jus, and succulent blackened catfish with barbeque carrots and Carolina gold rice. (Ahem, do not miss the catfish). While we’re at it, pastry chef Becky Pendola’s key lime pie is a must, too.