Led by chef/owner Jeffrey Buben, the award-winning Vidalia remains dedicated to American regional cuisine. And though the Dixie accent is less detectable than in its early years, the menu still pays tribute to Southern flavors. Practically-all-lump crab cakes, sweet garlic veloute (with Florida frog legs) and oyster soup can be among the excellent starters, with braised beef short ribs, roasted halibut and stuffed goat saddle have been featured entrees. The outstanding supporting cast of sides can include succotash, or smoked matsutake mushrooms with grits.
Full bar. Serving lunch Mon–Fri, dinner nightly. (Closed Sundays in July–August except for Restaurant Week.)
"Sensitive to the whims of the season, Buben structures his menu so that
meal planning is flexible; don’t count on always finding your favorite
lobster salad with the same garnishes or the Carolina mountain trout
with quite the same vegetables alongside."
— Gayot