Kitchen Six

Kitchen Six Restaurant Review:

Alpharetta native and chef/owner Jason Jimenez brings a wide swath of experience from Charleston to Atlanta restaurants. This intimate, 60-seat spot completely revamped the interior of its predecessor, installing two walls of booths --- one with two-top booths for couples --- and separating the bar from the dining room with a clever bottle tree partition. Outside, seats arranged in front of fenestration enable some al fresco dining. Chef Jimenez focuses on uplifted classic Southern dishes, such as a first-rate pimento cheese and an expertly reconstructed cornbread salad, both getting elevated from house-made pickles and relishes. The hanger steak at $28, the most expensive item, disappoints with too many flavors on the plate, losing the taste of the meat. Even the potatoes taste pickled. Much better is the Carolina trout grilled and served with green beans and a tangy herbed cream. For a small plate, the crisp duck confit with a side of arugula and pickled grapes is a winner. Desserts vary, but we hope the Bakewell tart finds a permanent spot on the menu. Good coffee from Lawrenceville's CoffeeM caps it off. Handcrafted cocktails, local craft beers and a well done wines-by-the-glass list provide libation interest; the largely expensive reserve wine list is chiefly dull, but a $30 Cahors might be the value selection topper. Tuesday nights feature $10 sandwiches, $3 cans of beer and $5 draughts.