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On a recent night shortly after opening Southern Roots (119 E. Main St., Jamestown; 882-5570), the restaurant was so packed, owner Lisa Hawley didn't know where to seat a couple of parties who'd just come through the door. The only available space was a long, rustic table for eight with benches for seating (think "The Waltons"). So she seated the parties -- four at one end, four at the other -- at the large space until smaller tables became available. It was a good spot, right by the gas-log fireplace and, wine and crackers at hand, the two parties got down to knowing each other and finished their meals as dining companions.

"Enter as strangers and leave as friends." That's the motto Hawley has written on a sign behind the bar that seems to stretch half the length of the restaurant.

That's not really so unusual at this cozy little restaurant overlooking Jamestown's Main Street.

But it wasn't always so casual.

Southern Roots started out in 2002 in the historic J.H. Adams Inn on High Point's North Main Street after Hawley decided to try her hand at a restaurant after many years of catering. The fine dining ambience paired with Hawley's gourmet take on classic Southern fare soon became a hit with critics and patrons. But that came to an end in 2007 when the lease came up for renewal and Hawley made the tough decision to close the restaurant.

She continued to operate a retail market and meals-to-go in High Point while looking for a new home for Southern Roots. What she found was the perfect location and a partner: Mary Ragsdale.

The location was a small retail space overlooking Jamestown's Main Street that had sat empty for more than 10 years. Hawley hired Ragsdale Brothers Construction to upfit the space for the new restaurant.

Mary Ragsdale's husband is one of the partners in the firm. Hawley and Ragsdale became fast friends. Ragsdale works in the banking industry, but has always wanted to open a restaurant. Hawley needed a partner; so she brought Ragsdale into the venture.

"Mary has the business sense. I have the creative sense," Hawley says.

"This is something new to me," says Ragsdale. "It's very exciting. It's very fast-paced."

The new incarnation of Southern Roots is much more inviting, with an earthy ambience of warm wood, burlap and linen hangings, cream-colored walls and lots of candlelight in a dining room that seats about 80. A wall displaying a collection of white serving plates and platters calls to mind a page from Martha Stewart Living. Maybe not such a coincidence considering Hawley once, during High Point's Furniture Market, catered a couple of House Beautiful parties for Stewart when Stewart was editor of the magazine in the early 1980s.

"I tried to make it very organic and natural because that's the way the food is," says Hawley.

Southern Roots offers a selection of salads (Chopped Vegetable for $8, Grilled Romaine for $9) and sandwiches (Fried Green Tomato for $9, Smoked Peppered Turkey for $8 and Cobb Wrap for $7). Appetizers include Warm Gouda Pimento Cheese ($8) and Sliders ($5).

"I've tried things I've never done before," Hawley says.

Entrees include items old and new, such as Shrimp and Grits ($12), Meatloaf ($9), Seafood Risotto ($23) and White Marbles Farm Pork Tenderloin ($15). Sides include collard greens, garnet yam mash and spaghetti squash Parmesan.

"They (former customers) get the same experience as before, but I don't have to tell them what they can have with it."

Though she does recommend pan-seared grouper with blackberry sauce and a side of grits and fried okra.

"We use only wild-caught fish (3-4 choices each day) and our meats are steroid and antibiotic free," Hawley says.

"There's been nothing like this in Jamestown for a long time," Ragsdale says.

Even though Hawley has closed her retail market in High Point, she will eventually offer gourmet items and meals-to-go out of Southern Roots. For now, patrons can peruse the local retail items such as canned tomatoes and honey.

Hawley says the restaurant does not accept reservations, so you might want to go early on weekends when people tend to show up for a finer dining experience. But Hawley says folks tend to not mind the wait once she leaves them in the bar area with a glass of wine and oyster crackers. Or patrons can lounge on the enclosed patio by the outdoor fireplace.

"It's like a big cocktail party for strangers," she says.

For now, Southern Roots only serves dinner, starting at 5 p.m. The bar opens at 4 p.m. Lunch will be offered soon.

March menu is winter comfort at Table 16

Chef Graham Heaton of Table 16 (600 S. Elm St., Greensboro; www.table16

restaurant.com) has rolled out his March menu of warming late winter items such as Louisiana Oyster and Slab Bacon Stew ($12), Sea Scallops and Rice Noodles ($15), Veal Skirt Steak and Crawdaddy Tails ($26), Bahamian-spiced Ashley Farms Chicken ($21), Seared Axis Venison and Cranberries ($36) and Magret Duck and Horseradish Crema ($27).

Try the Table 16 tasting, a sampling of various items, or ask Chef Graham to surprise you. He's always ready to accommodate discriminating palates and dietary restrictions.

Call 279-8525 for reservations.

New buffet items

Walter Vanucci (of LeBlon Brazilian Steakhouse) is offering some new items on the dinner buffet of his Monesi Brazilian Buffet and Grill (500 Americhase Drive, Suite C, Greensboro; 841-6334) just north of High Point.

Prime rib and salmon have been added to the buffet of 16 hot dishes and 12 salads. Cost is $12.95 for all you can eat. A modified all-you-can-eat lunch buffet is offered for $8.99.

Monesi also offers 20 global wine selections for only $14 per bottle.

Free ice cream for PJs

Bruster's Real Ice Cream (3860 John Gordon Lane; 882-6780) next to J&S Cafeteria in North High Point is offering a free single-scoop waffle cone for the scoop shop's customer appreciation day, noon to 9 p.m. Saturday.

But there's a catch. You can only claim your free cone at the walk-up window and you must be wearing your pajamas.

So power up your cell phone cameras.

Restaurant closes

The Underground in Irving Park Shopping Center on Battleground has closed.

Owner Tony Stevens says he plans to open a new restaurant in downtown Greensboro but will not offer any details at this time.

Have restaurant news for Short Orders? Contact Carl Wilson at 373-7145 or cwilson@news-record.com