The lodge's restaurant menu includes deviled crab, ham-laced navy bean soup, and its legendary Oysters DuPont—bivalves broiled under a blanket of sweet crabmeat, briny capers, and feta cheese. But as good as our dinner was that night, our favorite meal here was breakfast. Bright and early, birds outside the dining room's great arched windows, busy on their morning errands, provided a colorful backdrop to our table, which was crowded with sizzled ham steak, cheese grits, biscuits and sausage gravy, and, best of all, fried chicken. Cooked to order, the chicken arrived after a 25-minute wait, still too hot to handle. But we gobbled it down as soon as we could, ripping into its crunchy crust and tearing off pieces of steaming meat. It was fried chicken at its finest.