Hampton & Hudson

Hampton & Hudson Restaurant Review:

Billy and Jenn Streck, busy Midtown restaurateurs, opened Hampton & Hudson in Inman Quarter with Jason Hall (Max's Wine Dive, Mason Tavern) heading the kitchen. But coming over from Twain's in Decatur, Savannah Sasser now runs the stoves. The light-filled space is comfortable and the bar is a central element in its activity. Look for an often-changing menu, with dishes that explore the complex local store of fresh produce and proteins. Start with the creative soup of the day --- a nicely textured miso carrot combo the day of our visit. Vegetarian, vegan and gluten-free sensibilities are well satisfied. Vegans will like such dishes as a fava bean and quinoa burger with locally made Pure Abundance cashew cheese that even a non-vegan would find delicious. We tried an oyster and pork belly sandwich on a sesame bun, but preferred the accompanying tomato salad to the sandwich. Most breads for sandwiches come from Decatur's Ratio Bakery. Desserts are a signature item, and we think the house-made ice creams beat everything. The wine list offers some nifty options, such as the Alma Gitana Tempranillo rosé from Spain. Some 20 craft beers are available. A bar menu carries the nibbling into the closing hours.