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 pimento cheese to more culturally nuanced fare like chitterlings and oxtail. There’s a reason he only serves plates of golden, crouton-crisp fried chicken on Sunday nights; otherwise demand would consume his entire kitchen. Come early (it sells out fast) and wrap things up with bourbon dark chocolate bread pudding or hummingbird cake from his very talented pastry chef, Margaryta Karagodina.

Meal Times
Dinner, Happy Hour, Lunch