Open late Fri.-Sat.
* Click here for rating key
THIS RESTAURANT IS CLOSED HD1 Restaurant Review: Richard Blais, winner of Bravo’s “Top Chef All-Stars,” and Barry Mills have a winner with this artfully designed "haute doggery," as they call it. House-made sausages include merguez lamb sausage with red currant compote and minted cucumber salad. The classic hot dog is from area charcuterie producers Patak in Austell, Ga., and other items, such as the top-flight bratwurst and the bangers, are from chef Rusty Bowers' Pine Street Market in Avondale Estates. Brisket chili, a perfect cold-weather food, with cool ranch oyster crackers and waffled fries with mae ploy sauce, is a good alternative. Vegetable and poultry sausages are also on offer. For an inexpensive snack, nothing beats the trio of shrimp on sticks rolled in cooked grits and then fried, served with rémoulade sauce. Hand-churned soft serve ice cream, including bourbon and brown sugar flavors, will make a sweet ending, although the bread pudding could turn heads. The wine list is uninspired, making the equally short beer list a much more appealing option.