After nearly a year at Uptown cocktail den The Standard Pour, chef Cody Sharp — whom some diners may recognize from a former sous chef gig at Casa Rubia — is finally making the menu his own. Sharp's new Southern-influenced menu will debut next Monday, March 23 with fancy shrimp and grits and some very intriguing fried broccoli garnished with benne (AKA sesame seeds) and a peanut vinaigrette. Several menu standbys, like fried chicken, the burger, and buffalo quail are staying put.
To go along with the new food is a fresh cocktail menu from bar manager extraordinaire Brian McCullough. Gone are the hot toddies, spiced ciders, and creamy nogs, replaced with spring-y concoctions like the Orchard Cocktail (Cocchi Americano, apricot shrub, and soda) and a clever Tom & Huck Tonic made with Old Tom gin and huckleberry vermouth.