Vidalia

Chef Jeffrey Buben describes Vidalia’s cuisine as original American with a subtle Southern influence. Favorites include the delicate crab-cakes of almost pure lump crabmeat, the famous shrimp and grits and our popular renditions of veal sweetbreads. Each presentation is a complexity of textures and tastes and menus are changed frequently to indulge in the myriad of local seasonal ingredients. Vidalia has garnered both local and national recognition with its modern American cooking delivered with impeccable southern hospitality.