Benne on Eagle

This restaurant, which opened in December 2018, gives diners a taste of Appalachia’s diversity. Informed by the West African spirit of sankofa, which encourages living with a deep respect for history, chef Ashleigh Shanti has developed dishes that recognize the influence of the African diaspora in the Appalachian South by weaving in nods to both cultures: benne seeds, a West African staple, season hummus made from black-eyed peas, while buttermilk britches, a twist on a mountain specialty, accompany ogbono pork ribs. There are personal touches from Shanti too, like a cornbread soup with pickled blueberries, made in homage to her grandmother. —Mahita Gajanan