Did the city need another Southern restaurant and another Jason Santos venture? Yup and yup. This subterranean Comm Ave space finally got the design love it deserved, with Santos embracing its moody, labyrinthine appeal and working with designers Michael and Erica Diskin to soften its edges with whitewashed brick and distressed wood seating. As for the New Orleans-inspired menu, it's indulgence upon indulgence: deviled egg toast, pork belly cracklings, shrimp & grits, and buttermilk fried chicken served three ways (Nashville hot, white barbecue, sweet and spicy). By all means, start with a frozen Voodoo Grenade (yes, there's an actual NOLA-style frozen drink machine behind the bar), but don't just drink your dessert -- beignets, after all, are also on the menu, served with vanilla bean whipped cream for dunking.
View Full Article