– Located just off the square, this restaurant is the crown jewel of Cornelia dining. Serving "Appalachian Soul Food," they take local ingredients (trout from the Soque River, grits from nearby fields, apples from every orchard) and elevate them. Try the pan-seared trout with a green apple slaw. It perfectly balances the town's agricultural history with fine dining technique.

This isn't the charm of money or pretension. It is the charm of the front porch, the church potluck, the high school football game on a Friday night, and the apple harvest. It is a place where the pace of life allows you to actually see the person you are talking to.

During the harvest season, boxcars laden with Jonathans, Rome Beauties, and Staymans rolled out of the Cornelia depot by the hundreds. The industry was so massive that, in 1925, the local chamber of commerce officially dubbed Cornelia "The Big Apple," reasoning that if New York was the big city, Cornelia was the big apple (the fruit that paid the bills). While the railroad is gone (the TFRR ceased operations in 1961, and the tracks were famously ripped up and sold to Disney for the Magic Kingdom Railroad, but that’s another story), the spirit of the apple remains.

The phrase is not a tagline written by a marketing committee. It is a lived reality. It is the smell of woodsmoke on a cold mountain morning. It is the sound of bluegrass echoing off brick walls. It is the taste of a Honeycrisp apple, picked that morning, bursting with juice on a sunny October afternoon.