If you live in the South you know Garden & Gun Magazine, and seeing their brand come alive is truly a dream!
Guess what…dreams do come true. The print publication headquarters and their brick & mortar store sit in Charleston, but they chose Atlanta for their flagship restaurant.
Rich leather chairs, Southern plaid flooring, brass accents and masculine textiles create a space that feels comfortable and inviting…warm and relaxing…genteel and refined.
Select from the raw bar…locally-sourced oysters, peel-and-eat shrimp…pick small bites from the top half of the menu…or work your way down for larger meal options.
Dan and I visited for lunch on a Saturday…we started with a few drinks. Loved the Bloody Mary, but the highlight was the bartender’s special take on the traditional Old Fashioned. Bourbon, rye and whiskey selections here are impressive, with cocktail options to match. Not a spirits lover like we are? No worries. Beer and wine choices are also plentiful…and there is always a Southerner’s first choice – amazing sweet tea.
The menu options rotate to match the seasons, which is no surprise considering the James Beard Award–winning chef team behind the brand, Mike Lata and Adam Nemirow, as well as Californian Ann Kim serving as on-site executive chef. Salena Venable, who previously ran the wine program at Staplehouse, takes charge as beverage manager.
As I mention above, you can order something specifically to eat on your own…or you can order a sampling of items (tapas style) and share them. That’s what we did, and I’d highly recommend it.
Not sure where to start? Here are our five favorites on the menu right now:
Jumbo Lump Crab Mayonnaise. If there is one thing you should NOT share, it is this! The crab will have me returning again and again to the Club… Alabama lump crab – huge pieces – mixed with house mayo and topped with horseradish. It’s served with saltines baked in a heavy hand of butter and Old Bay spices…. This dish proves that even those raised with strict Southern manners sometimes need to lick the plate clean.
Ham Hock Rillettes, Kohlrabi. A buttery piece of toasted rye holds the rillettes in place, topped with beautiful curled kohlrabi slices. My favorite thing is that they skipped right over the French “pate” nomenclature, giving it a Southern namesake we can all appreciate. Eat this one warm, as soon as it hits the table.
Pickle Jar. Is there anything more Southern that pickled veggies. A delightful Mason jar holds picked radishes, okra, peppers, carrots and other summer veggies. Pro tip: pour a little juice into your Bloody Mary!
Cast-Iron Chopped Steak. This was the heaviest item on the menu, but still works well with the other small plates for a “sharing lunch.” The chopped steak is heavenly, served on a bit of toast and topped with Blackberry Farm jam and a fried egg…surrounded by mushrooms and red wine gravy. There is not a better combination of flavors.
Cake of the Day. Everyday the pastry chef offers a different cake…from a take on an old-fashioned orange pop to a more traditional key lime….from red velvet to chocolate pecan… each visit presents a wonderful surprise not to be missed!
Looking for true Southern cuisine with the perfect combination of tradition and attitude? Head to Garden & Gub Club at the Battery. #MembershipNotRequired
365 Dailys are short and sweet posts designed to highlight the discoveries we unearth on a daily basis as we explore Atlanta, the South, and the world! Thank you to Garden & Gun Club for hosting us. Opinions here are our own.
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