Southern National Atlanta

It’s happening right now in Chattahoochee Hills. The Southern Chefs Potluck, Wholesome Wave Georgia’s flagship fundraiser, is live at Serenbe Pavilion until 7 PM.

Southern National is running hospitality. Fox Bros. Bar-B-Q is on the pits. Evans Meats & Seafood brought the protein. Tailor & Table produced the room.

Wholesome Wave Georgia believes that all Georgians should have access to fresh, healthy, locally grown food. Through programs like Fresh for Less, they match SNAP/EBT spending dollar for dollar at partner farmers markets. That means a family who spends $10 walks away with $20 of locally-grown food.

Tonight, all proceeds support that mission: healthy food from local farmers to Georgia families in need. Join the work at wholesomewavegeorgia.org.

Southern National Atlanta 🔥Fox Bros Bar-B-Q🔥 Wholesome Wave Georgia serenbe

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Sometimes the shortest reviews say the most. Thank you, Ezequiel.

Sunday, done right.

Brunch is on today, 11 to 3. Shrimp and tomato gravy over seafood spinach grits. Duck confit hash with sweet potatoes and cranberries. A Punch Royale if the morning calls for it, a Tangier Cooler if it doesn’t.

Chef Nutter’s kitchen, Summerhill sunlight, and a seat at 72 Georgia Ave with your name on it.

Walk in or grab a spot on Resy. Just don’t sleep on it.

The board is the move.

House pimento cheese. Local cured meat. Bacon jam made in our own kitchen. Pickled vegetables, blistered shish*tos, and a pile of house accoutrements worth defending with your fork.

Chef Duane calls this kind of thing a situation. We call it the So Nat Pimento Cheese Plate, and it is built for the middle of the table.

Order it for the table. Monday through Saturday, 5 to 10.

Reserve at the link in bio.

“You guys know I’m still a country boy, right?”

Chef Duane builds the rub by hand. Korean chili, ginger, coriander, and “a couple other secret ingredients.” The okra sears until it caramelizes. The oysters poach in the green curry.

It all comes together as our Baked Salmon with green curry oyster sauce, okra, spinach, peas, sweet potatoes & sweet peppers.

Southern roots. Chef’s hands. No shortcuts.

Reserve your table at the link in bio.

Handcrafted. Nothing here is pre-made.
The custard is mixed and set in our kitchen each morning. The meringue is whipped when the order comes in and torched by hand, which is why no two look quite alike. The kiwi is cut to order. Most of what reaches the pass is made the same way.
It takes a little more time. A little more attention. We’ve found it shows up on the plate, and we’re grateful you’re here to taste it.
PlatedDesserts TorchedMeringue KitchenCraft SlowFood EatLocal DessertLovers FineDining FoodieGram

Born at Southern National Mobile, AL. Perfected in Atlanta.

The thinking was simple: bring the chef into the dining room, and let guests watch their plates come together.

Duane finishes every dish at the pass. Each garnish placed with intention, shaping the beauty of the plate and the flavor of every bite. Each dish adjusted until it matches his vision for the design.

The chef’s table is the pass itself. Your plate arrives the moment it leaves his hands.

Have you seen Duane at the pass? Reserve at the link in bio.

Southern National, Atlanta.

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