Cuisine(s)
Southern/Creole/Cajun
Price Scale
$$
Description

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 crowd-pleasers 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. There's a reason this restaurant is on the national radar. 

Meal Times
Dinner, Happy Hour, Lunch
Location