Owner/bartender Greg Best teamed with owner/chef Linton Hopkins to open this Southern gastropub where food and drink are given equal attention. Hard to find liquors and inventive cocktails like Spring Fever (a compelling combination of Miller’s Gin, fresh mint, bitters, lemon, and tonic) pair with house-made charcuterie, meticulously crafted bar food, and head-to-tail specialties such as pigs ears or bone marrow.