Restaurant and life partners Jeff McInnis and Janine Booth bring their New York City-based Southern restaurant to South Beach. The menu, similar to the one at the flagship up North, includes an array of down-home goodies, with items that call to the chefs' respective roots. McInnis is represented by the "bucket of bird." A half or whole bird is sweet-tea-brined and then dusted with pickled lemon. An Australian rack of lamb pays homage to Booth's Aussie background. There are also buttery biscuits and deviled eggs to sink your teeth into.