Juniper on Main’s Savannah connection goes deeper than its dish names. Kevin Keltner and Diane Cannon developed the idea after living and working in that city’s Lowcountry culinary scene; Savannah native chef Antwan Proctor draws on hometown favorites and family recipes. The setting is distinctly Carmel: a restored 1907 bungalow in the Arts & Design District, with an outdoor garden for dinner under twinkle lights.
Shrimp and grits get a section of their own, built around Marsh Hen Mill heirloom cheese grits from Edisto Island, South Carolina. Both versions include jumbo shrimp, smoked sausage, caramelized sweet onion and peppers. Charleston style adds blistered cherry tomatoes, cream-sherry sauce and a fried egg; Savannah style takes the cola-barbecue route. Lunch portions cost $22 and $21, respectively, rising to $28 and $27 at dinner.
Fried green tomatoes arrive with preserved-lemon aioli, spiced green tomato jam and arugula. They earn repeated praise from diners, as do the patio atmosphere and accommodating service. For a sandwich lunch, the $15.95 barbecue pulled pork comes with creamy coleslaw and pickled red onion on brioche; the $19.95 short rib and pimiento grilled cheese layers stout-braised meat, spiced aioli and pickled onion into cheddar-toasted Texas toast. Diners also point to sangria, while the drinks offerings include beer, wine and cocktails.
Juniper on Main is at 110 E. Main Street, Carmel. Lunch and dinner run Monday through Saturday, 11 a.m. to 9:30 p.m.; the restaurant is closed Sunday. Indoor reservations are offered through OpenTable, and takeout and delivery are available.