This spot’s seasonal cocktails are fiercely original, and the small plates are so fresh they don’t feel like bar food. Chef Jason Klutts says he can’t get enough of his own steak tartare, but patrons are also smitten with the pimento cheese and the crunchy, oven-fried chicken served with arugula salad.
Special Dishes: Seasonal Cocktails, Steak Tartare, Pimento Cheese, Chicken
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