Chef Patrick Healy does a whopping dozen different sides. Four feature potatoes, but you can also get a stack of crisp cheese grit fries with house-made spicy ketchup, collard greens braised with ham hock, fresh okra dredged in egg white and cornmeal and deep fried, as well as delicious little pan-fried hush puppy cakes with a golden exterior that gives way to a custardy center.

Among the sides chef Andy Brooks offers are jalapeno cheese grits made with roasted jalapenos, Jack cheese and Parmesan, and truffled squash, a combination of colorful summer squashes stewed with tomatoes, fresh herbs and white truffle oil. All of the sides are served in adorable mini cast-iron pots.

Order one of the "self-constructive dinners" such as a grilled flat-iron steak or hemp-crusted tofu and choose from any two sides. Perhaps halved Brussels sprouts roasted until they're golden and soft polenta made with butter, cream and onion, or fingerling potatoes sauteed in olive oil and fresh herbs and garlic rapini.

Along with the requisite steakhouse sides of creamed spinach, mashed potatoes and onion rings, diners at this 2-year-old looker can indulge in sauteed shiitake and cremini mushrooms finished with fresh basil; Lyonnaise potatoes seared in bacon fat, then pan fried with yellow onion; and for the season, baby squash and carrots simply roasted with a little garlic butter.

The sides are almost as good as the perfectly cooked steaks, with the outstanding baked Japanese purple yams topped with sour cream top of the list.