You don't just walk in off the street to Georgia Boy. First, it's secreted away within Southern Belle. Then, if you're one of the diners with reservations, you'll be seated in the "library" for drinks, snacks and a hint of what's to come. Find the chef's favorite book on the shelf and voila!, a secret door opens, revealing an open kitchen. Here, Chef Joey Ward orchestrates a delicate harmony of flavors and textures in dishes such as seared diver scallop bathed in a chocolate-dark truffle and sunchoke sauce or roasted monkfish wrapped in Tennessee country ham over a spring pea raviolo and farm egg. Other courses honor seasonal ingredients, as in a silky Vidalia onion soup. Desserts, like the "lick the beater" with German chocolate cake-flavored pudding, ramp up the fun.