But there’s always improvements to be had.
Like in the form of duck scrapple, crab butter and tobacco jus at Honeysuckle, a new Southern-ish restaurant that’s popping up for the next six months starting Monday in the wine bar at Prequel. (See the slideshow.)
To get here, head to the back and take the old-school elevator to the fourth floor. There, you’ll find a long bar, and plenty of lounge seating near the windows. Also: a bespectacled, heavily tattooed veteran of Vidalia toiling behind that bar in an ad hoc kitchen. That’s your chef.
The warm Virginia figs with aged ham and goat cheese, and molasses-glazed scallops with the aforementioned scrapple: that’s your food. It’ll be mostly à la carte, with the bar serving as an open kitchen, but expect the occasional tasting dinner, with wine pairings (see the menu).
And if an extended Southern feast isn’t in the cards, then just make for the basement bar, where the chef is doing bar bites like sweetbread po’boys and foie gras hush puppies.
This isn’t the best place to be a duck.