: An atmosphere of gritty, bluesy cool pervades this small but sophisticated bar and restaurant. Hard-working bartenders generate cocktails with names like Jack Rose, Blood and Sand and a turn-of-the-century rye whiskey concoction known as The Bone --- perfect for gambling types and transients in vintage fedoras. Beers hail from sister venue Magnolia Pub down the street, with a rotating guest selection of other local winners such as Speakeasy and Death and Taxes. Food is slow-cooked or fried and served sizzling in small, cast-iron pots and skillets, including blackened whole young squid, goat cheese fritters, crawdaddy gumbo, and a somewhat soupy pudding of grits, barbecued pork belly and deviled duck eggs ("bacon, eggs & grits"). Service is warm, adult and accommodating. After 9 p.m. the space fills with livelier revelers.

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