Looking for a place to meet a couple of folks for lunch in-town, I pulled up their work address on the map, zoomed in and checked out the restaurants in close proximity. White Oak Kitchen & Cocktails showed up. The name had been on my radar for a couple of months, so I confirmed their acceptance of the place and made a reservation.
As I pulled closer to the address, I realized that I knew exactly where it was – I have a broker I work with who offices next door. Which made where to park an easy choice (always a challenge downtown) and I walked the short block and a half in a light drizzle. Arriving early, it was empty, so I waited by the front windows and checked some emails. The front of the restaurant (facing Peachtree Street) is all bar and floor-to-ceiling windows. I didn’t think to ask the hostess how active the bar got, but I can imagine that this could be a lively end-of-workday bar scene. When my lunch companions arrived, we were shown to our table. The first thing I noticed was the high, high ceilings. The second thing that I noticed was the odd pairing of the sides and entrees on the menu.
I ordered the fried chicken, which was served with pickled vegetables, green garlic grits and red-eye gravy.
The fried chicken itself was good, but I didn’t care for the sides. I think we need to head back one evening for dinner.
[…] time to get to Richard’s Southern Fried, which is from chef Todd Richards (executive chef at White Oak Kitchen & Cocktails), for a while, but today the stars aligned for us to be in the Old 4th Ward around lunch and we […]