At this cozy bar attached to the upscale Tallula, comfy booths, low lighting, and a cute array of chalkboards create just the right atmosphere for digging into decadent Southern-inspired snacks. These include buttermilk-battered onion rings big enough to slip around a wrist, cornbread with melty avocado butter, and gravy-doused fried chicken on a waffle.
Careful attention to detail elevates this bar fare: The aïoli served with pecan-crusted oysters delivers a bold slap of garlic, while truffle mayo and balsamic-vinegar-soaked onions perk up juicy sliders. Go ahead and order a cocktail—most eats here can hold their own against any strong drink.
Also good: Fries with malt-vinegar dip; house-ground cheeseburger; half-smoke with bacon sauerkraut and mustard.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
