To celebrate the end of Buckhead Restaurant Week, as well as to celebrate the last weekend of the month that Ruben doesn't have to work, we went to Southern Art for a little date night.
|Date nights = dress up nights! Yay!|
A word of advice to those who wish to participate in any sort of Restaurant Week event: it is imperative to make reservations! When you get a multi-course meal for only a fraction of what you would normally pay, expect the restaurant to be packed! Luckily, Ruben and I made reservations earlier that day, so we were seated just as soon as we got there.
Biscuits anyone? I love how they gave us biscuits and honey butter instead of your typical bread and butter. (Very Southern.) Not to mention they were warm, fresh, and buttery when they came to our table. We didn't really know what to do with the pickled veggies in the jar though. I left them alone, since I'm not the biggest fan of pickled things expect for cucumbers (A.K.A. pickles themselves).
Because Southern Art's drinks comes from Bourbon Bar, I decided to stick to something with Bourbon/Bourbon related since that's supposed to be their specialty. I got the Kettled Pear, a cocktail with Laird's Apple Jack Brandy, lime, house made grenadine, and maple syrup. My cocktail was on point--it had just the right amount of sweet from the maple syrup, yet it never overpowered the flavor of the Brandy. Nor did the Brandy ever overpower the sweet. Ruben, on the other hand, stuck to his usual Long Island. I believe he's on a quest to find the best Long Island in the world, and I can tell you right now that Southern Art/Bourbon Bar isn't it.
|Left to right: Kettled Pear and Long Island|
Here's my reaction after trying the 130 proof whiskey...
|It's just too strong!|
|Like a boss!|
Instead of having Butter Bibb and Herb Salad as indicated on the Buckhead Restaurant Week menu, we opted for oysters and the Southern Art Butcher's Board, a much better option than a little measly salad.
|Who knew the US made charcuterie!|
Ruben had the Grilled Filet of Rib-eye. He ended up sending his meal back though because it was very well done when he originally asked for medium rare. Fortunately, the waitress brought back another one, this time cooked to Ruben's liking.
Although Ruben and I did not stick to the Restaurant Week menu as planned, we still enjoyed everything. Hopefully next year their menu will showcase more of the better things that they serve at their restaurant.