“I’m beyond excited to return to my hometown, Roswell, and give this restaurant to the community that got me started,” says Ryan Pernice, General Manager of the newly opened Table & Main in Roswell. Pernice, a 2003 graduate of Roswell High School, studied restaurant management at Cornell University and worked with Danny Meyer’s Union Square Hospitality Group in New York before returning home to Roswell to begin work on Table & Main.

Located on Canton Street, the main drag in historic Roswell, this restaurant attracted my attention as I watched the hundred-year-old home transform into a charming eatery over the past few months. I toured the space in June during the construction phase and immediately felt the history of the space. The original roof supports were converted to form the bar and roof beams flank the fireplace.

The fare at Table & Main is “simple, seasonal and Southern,” according to Pernice. Chef Ted Lahey, who has worked at 5 & 10 and Pricci, cranks out Southern staples including fried chicken, collards, fried okra and cobblers. You’ll also find items such as a grown-up version of mac n’ cheese made with brie and veggies, grilled whole river trout, and a country-fried veal chop.

Table & Main developed partnerships with other local vendors to source ingredients and products. Roswell’s The Pie Hole supplies daily pie selections and Artisan Foods bakes the bread. High Road Craft Ice Cream and The Spotted Trotter also have items featured on the menu.

Local breweries, such as SweetWater, Terrapin, Red Brick and Jailhouse stock the bar, which includes a full range of bourbon selections. Pernice tells me the wine list was developed by his brother, a sommelier in New York City. He hopes that people will come to Table & Main to “unplug” and relax with a beverage on the front porch or side patio.

When asked whether the surge of new restaurants in Roswell makes him nervous, Pernice responds, “When the tide rises, all boats float.”

5 -10 p.m. Tuesdays-Thursdays, 5-10:30 p.m. Fridays-Saturdays, 5-9:30 p.m. Sundays. Weekend brunch hours to be added this fall. 1028 Canton St., Roswell. 678-869-5178. $$-$$$$.

• Cacao Atlanta Chocolate Co. has just added a third location to their growing business. At this new location, Cacao will roll out its heirloom fruits confiture collection which includes pawpaw butter and mayhaw jelly. You will enjoy pastries, desserts, macaroons, coffees, cold drinks, ice cream and, of course, chocolate. 7 a.m.- 9 p.m. Mondays-Saturdays, 7 a.m.-5 p.m. Sundays. 1046 North Highland Ave., Atlanta. 770-394-5265.
• If you’re a fan of the Austin-based Tex-Mex joint, Chuy’s, come November you won’t have to travel as far to eat there. Chuy’s recently announced that it would open its first Georgia location this fall in the former Fire of Brazil spot near Perimeter Mall. One of the restaurant’s signature dishes includes the Elvis Green Chile Fried Chicken, which is breaded with Lay’s potato chips, fried and covered in both green chile sauce and cheddar cheese. 118 Perimeter Center West, Dunwoody.