Portland Monthly
“While ma-and-pa jars of pickled okra and beets line one wall and porch siding graces another, the minimal, breezy space exudes an understated elegance. And such presentation graces the plates as well: A spinach and bacon salad is ornamented by shaved Smithfield ham and glistening figs, and the roasted yellow grits cakes bear an artful topping of fresh summer vegetable succotash. But for anyone ‘spicious of such highfalutin levels of comfort, the Moutons have two words: pimiento cheese. Yes’m, they’ve got that too.”
