You say, “Mary Mac’s. No question about it. It’s impossible to pick four between the tomato pie, broccoli souffle, dumplings, mac and cheese, turnip greens and squash souffle.”
1. Restaurant Eugene
The vegetable plate at Restaurant Eugene is seasonal and typically has tastings of six or more vegetables served in little cast-iron crocks.
These fresh local vegetables are prepared simply and the vegetable is always the star of the dish — never overwhelmed by saucing or seasoning. Even the most vegetable-averse will be converted.
2. JCT Kitchen
5. West Cobb Diner