Vegetables are not the first thing that comes to mind when you think of the new Southern cuisine served at chef Ford Fry's JCT KITCHEN & BAR. Fried chicken? Yes. Shrimp and grits? Absolutely. But the vegetable plate is one of our favorites. The kitchen serves up a generous plate of expertly cooked Georgia farm-stand vegetables atop pillowy-soft potato dumplings in a delicate, buttery sauce. A perfect meal when paired with a chilled glass of white wine.