If there’s one thing we love doing at G&G (besides making a magazine), it’s throwing a great party. It’s a Southern thing, partly. Southerners love to entertain, and we also understand that you better have enough booze on hand, plenty of good food, and an atmosphere that lets guests know you took the time to make them feel special. Which is the whole point, right? Or as Julia Reed once wrote, “A good party should enable you to step outside of your humdrum existence and into a virtual theater of someone else’s creation, a stage set that encourages you to be your best, most hopeful self.”
Photo: Amy Sinclair
Inside the Garden & Gun Club.
We’ve taken that approach with the new Garden & Gun Club, an intimate gathering spot for food, drinks, and conversation that opened this spring at the Battery Atlanta, by the Braves’ new stadium. When you walk through the doors, the Southern touches will make you feel right at home, from the magnolia print by Linda Foard Roberts (whose work you might recognize from our April/May 2018 cover) to the Moore & Giles leather on the club chairs to the hand-made brass bag hooks under the bar designed by Charleston, South Carolina, artisan Ann Ladson.
Photo: Amy Sinclair
Southern oysters at the raw bar.
To devise a menu that reflected the pages of the magazine, we partnered with the James Beard Award– winning chef Mike Lata of the Ordinary and FIG in Charleston. Lata worked his magic, alongside the Club’s chef, Ann Kim, with Southern ingredients. For starters, don’t miss the pimento cheese and buttermilk crackers or the country ham plate, including the Southern triumvirate of Benton’s, Newsom’s, and Edwards. From there, the world is your oyster (and there will be plenty of those on the menu, too). There’s the turkey-neck gumbo with a deep, dark roux. The fried white shrimp have a delicate cornmeal batter that lets the shrimp be the star (though don’t skimp on the comeback sauce). But if you try nothing else, make it the cast-iron chopped steak, with a crust forged in a searing cast-iron skillet, served on toasted rye with sweet onion jam and topped with a perfectly fried egg.
This being a G&G establishment, we’ll have lots of your favorite as well as hard-to-find bourbons on hand, and offer both classic cocktails and innovative originals, such as the Exhuming McCarthy, a mahogany-colored riff on the Manhattan with Old Grand-Dad, Averna, and mole bitters.
Photo: Sam Griffin
Bourbon service at the Club.
If you’re in the neighborhood, come join us for a bite and a drink. Just look for the Charleston-green awning and the boxwood topiaries, rosemary, and ferns out front.
Best of all, there’s no membership required at this club. Everyone is welcome.
>See more about the Club, including the menu and hours of operation
