Industry vet Paul Fehribach (the former chef/general manager of Schubas Tavern and the Harmony Grill) is behind this Andersonville restaurant. Fehribach’s seasonally inspired ingredient-driven menu of “contemporary coastal Southern cuisine” features Southern comfort food faves injected with Caribbean flair. The lineup lists a fried green tomato BLT, a jalapeno gator sausage sandwich, baby back ribs with house-made Worcestershire sauce, mac and cheese with a Creole twist and honey-fig glazed chicken. The time-warped interior from Augie’s (the restaurant that occupied this address for years) has been replaced with a warm coastal city café vibe (think Charleston or New Orleans) with brightly colored walls, iron chandeliers and lofty ceilings.