Adam Sappington left his gig as the executive chef at Wildwood so he and his wife Jackie could open this restaurant described as, “as down home as it gets in Portland.” Besides standard breakfast fare like eggs and biscuits served in a number of different variations, the kitchen also gets a bit creative with a cinnamon swirl challah French toast which is dipped in a custard that is spiked with Maker’s Mark bourbon. But reviewers say that dinner is where the restaurant really shines serving dishes like house made, hand-cut beef jerky and skillet fried chicken called, “the best I ever had.”