Fodor's Expert Review Holly Hill Inn

Chef–owner Ouita Michel uses locally grown meats and produce to create her five-course prix-fixe menus. These change every two weeks and may be Southern, French, Southwestern or any cuisine that strikes her fancy. The restaurant has multiple dining rooms in an old Southern mansion with a wraparound porch, where alfresco dining is offered in summer. Wine pairings are available for an additional charge.