THIS RESTAURANT HAS CHANGED NAMES Southern Art & Bourbon Bar

THIS RESTAURANT HAS CHANGED NAMES Southern Art & Bourbon Bar Restaurant Review:

Florida Panhandle native and chef Art Smith brings some authenticity along with style to contemporary Southern cooking. The noble goal is generally well achieved, although we lament the lack of attention to Southern viticulture on the frankly unexciting wine list. The innovative feature at this elegant spot is substituting an artisanal ham bar for the ubiquitous raw seafood bar. You can smell it before it comes into view; the aromas are arresting. Then there it hangs before you --- a glorious assemblage of Southern-raised and -cured hams produced from heritage breed pigs. A trio of choices makes an ideal starter to share, or as a tapa with some bourbon. Products are sourced from around the South: Georgia's white shrimp and grits made with Tennessee's own Benton's bacon; Anson Mills' (South Carolina) rice and grits; Springer Mountain (Georgia) chicken for the fried chicken. From the benne (sesame) seed Parker House rolls to the house-made pickles, this is the real McCoy. For dessert, get the caramel chocolate pretzel pie, although ice cream from local artisanal maker High Road is on tap as well, as are Georgia cheeses.