This weekend, a lot of people asked one question over and over:
Who dat? Who dat?
Of course, people tend to get curious when one of their favorite watering holes does a near-180 almost overnight.
Meet The Southern, the reincarnation of Chaise Lounge, which went through a sudden transformation, reopening over the weekend after dumping all that South Beach-inspired gauziness for a look that's more hard-scrabble cabin in the backwoods of Georgia.
And let's face it: billowy drapes and pillowed banquettes were all well and good on Saturday night. But when you're thirsty for a shot of single-barrel bourbon or just some Southern Star Bombshell Blonde—the pride of East Texas (yes, it's served in a can)—on a cold Monday after work, you'll feel slightly more at home at a place with a knotty-pine bar and rough-hewn tables.
Yet your favorite feature from the Chaise (lo those many days ago) remains: the chef, a Blackbird/Trotters/Avenues-trained Georgia boy who still knows his way around a johnnycake and pulls out every southern-fried trick in his arsenal.
Grab one of the high-tops and dig into some shrimp 'n' grits or mahimahi tacos. On Sunday, when you crave a brunch of bacon-chocolate chip pancakes, or just a French Quarter-style beignet, it will be waiting.
You'll need a head start on Fat Tuesday.
Who dat? Who dat?
Of course, people tend to get curious when one of their favorite watering holes does a near-180 almost overnight.
Meet The Southern, the reincarnation of Chaise Lounge, which went through a sudden transformation, reopening over the weekend after dumping all that South Beach-inspired gauziness for a look that's more hard-scrabble cabin in the backwoods of Georgia.
And let's face it: billowy drapes and pillowed banquettes were all well and good on Saturday night. But when you're thirsty for a shot of single-barrel bourbon or just some Southern Star Bombshell Blonde—the pride of East Texas (yes, it's served in a can)—on a cold Monday after work, you'll feel slightly more at home at a place with a knotty-pine bar and rough-hewn tables.
Yet your favorite feature from the Chaise (lo those many days ago) remains: the chef, a Blackbird/Trotters/Avenues-trained Georgia boy who still knows his way around a johnnycake and pulls out every southern-fried trick in his arsenal.
Grab one of the high-tops and dig into some shrimp 'n' grits or mahimahi tacos. On Sunday, when you crave a brunch of bacon-chocolate chip pancakes, or just a French Quarter-style beignet, it will be waiting.
You'll need a head start on Fat Tuesday.
