Chinese food. Southern food. Not exactly a match made in heaven, but they make it work at Chef Nat's second restaurant. I loved the "Kinda Chinese riblets" -- four small, tender, fall-off-the-bone ribs covered in a sweet, tangy sauce. If you order the crispy southern fried chicken (which I did) they'll tell you it takes at least 15 minutes, but it's worth it. Straight out of the fryer, it was crazy hot. After letting it cool down I was left with some tasty chicken, although under seasoned. It could have benefited from both salt and pepper. The breading was light and crunchy. Not a bad version at all.
The space is beautiful and well decorated with a Chinese motif. The wooden planks lining the walls and the dragon hanging from the ceiling, in particular, were nice touches. This isn't a fusion restaurant. There are Chinese dishes and southern dishes with little crossover. If you can get past the slight oddity of those cuisines commingling, you just might enjoy your experience here.