FIRST UP IS SUNDAY NIGHT OYSTER DINNER ON JAN. 25. With fresh day boat oysters, Chef Jeff Rodgers will craft a four-course dinner for $45 per person plus tax and gratuity – wine pairings are an additional $20. The 6:30 p.m. reception will kick off the night and will lead into the 7 p.m. dinner.

ON WEDNESDAY, FEB. 4 THE RESTAURANT HOSTS GEORGIA’S OWN ORGANIC FARMER, DARON “FARMER D” JOFFE for a unique and green experience.