We come for the tastes — the plates and pours, the specials and flavors — but it’s the sense of gathering space that cements our loyalty. He’s fashioned his Southern roots into something that translates into unpretentious flavors that work well with the layered, pretty presentation of each plate. This summer, he’s excited about duck. “It’s the same with scallops — they’re another of my favorite things to eat, but they have to be executed properly,” he said. Petit Arvine is the one he’s especially excited about:“Mountain-fresh, slightly herbaceous and perfect with early summer vegetables,” Eynon explained.