The majority of the ingredients found sizzling in frying pans and laid out on cutting boards in the BeRatus Restaurant and Grill kitchen come from local purveyors, from the juicy green tomatoes to the tender catfish fillets. Chefs fold the fresh veggies and meats into a variety of traditional southern dishes, drawing inspiration from the cuisines of New Orleans, the Gulf Coast, the Lowcountry, and Appalachia. They pair crispy fried chicken, juicy grilled pork chops, and thick steaks with classic sides of candied yams and turnip greens. For dessert, the chefs dish out slices of sweet-potato pie, peach cobbler, and banana pudding.