HISTORIC DISTRICT. Dedicated to using local ingredients and crafting them into a reconsidered "Southern" cuisine that incorporates Continental techniques, Local 11 Ten opened in April, 2007, to a good amount of regional acclaim. Get an introduction with grilled Georgia quail or Sapelo Island clams that are jazzed up with chorizo, garlic, and peppers. From there, sample a roasted loin of venison, pan-roasted black grouper, prosciutto-wrapped rabbit loin with dried figs and pine nuts, or a locally-inspired bouillabaisse. Desserts exhibit the same lusciousness resulting from expert preparation and culinary simplicity.

Tue-Thu 6pm-10pm; Fri-Sat 6pm-10:30pm

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