The Southern (CLOSED)

We can’t decide if the look here is faux-rustic-whiskey-bar or faux-log-cabin, but whatever it is, who cares? Chef Cary Taylor’s Southern-inflected food is the real draw. Fluffy hush puppies are paired with a remoulade, cold fried chicken salad is topped with pickled onions, and blackened catfish, or mudcat as they say, comes with a side of grits and Nassau peppers. Not hungry? We’d come just for the cocktails, which are strong enough that you might get convinced you actually are in Old Dixie.