Cotton & Rye
This outstanding neighborhood restaurant is in a former bank—the door to the safe remains in the dining room and is a fun conversation-starter. The utilitarian, midcentury feel is softened by the loving approach to Southern cooking, where even a staple like shrimp and grits is upgraded with aged cheddar, bacon, and tomato. Almost everything is made from scratch, and the charcuterie board, with its tomato jams, is a true delight. Cocktails, too, are inventive, like the prickly-pear margarita made with Herradura blanco and jalapeño simple syrup. The Sazerac has ice made with bitters and changes flavor as you drink it—and is also highly recommended.