Situated in a nineteen hundred and four Victorian frame home, Buttermilk Hill Restaurant and Bar succeeds in uniquely pairing new Southern cuisine with old world charm.  Owners, Chef Scott Preston Smith and Kara McClendon Bacchi deliver an innovative upscale twist to old school staples, offering a surprisingly elegant dining experience.  Here nobody is a stranger and everybody receives impeccable yet friendly service - with a smile. 

Order Romaine lettuce and Stilton blue cheese with apple-smoked bacon, hothouse tomatoes and spiced pecans with a balsamic and molasses vinaigrette and jumbo lump sourdough and Dijon crab cakes with citrus beurre blanc, served over mixed greens for starters. Main course could welcome pekin duck breast medallions served with a pinot noir and molasses reduction with buttermilk mashed potatoes and the chef's assorted petite vegetables to the table. Those with a sweet tooth can consider bread pudding with vanilla bean ice cream and chocolate whiskey sauce for dessert.