Price Scale

There’s a reason it takes 45 minutes to get a table: Chef Edouardo Jordan cemented his fine-dining cred at Salare, but his second restaurant is far more personal: A thoughtful telling of southern food, from crowdpleasers like biscuits and Sunday-only fried chicken to more culturally nuanced fare like chitterlings and oxtail. A few seasonal dishes hint at Jordan’s high-end training, while desserts like bourbon dark chocolate bread pudding and hummingbird cake make you want to hunt down pastry chef Margaryta Karagodina and hug her tenderly to your bosom.

Meal Times
Dinner, Happy Hour, Lunch