At chef Chris Williams’s Southern restaurant, share a patio with the kitchen’s vegetable and herb garden and enjoy regular live music. Make sure to order the oxtail tamales and the fried green tomatoes off the appetizer menu, and the brined and fried yardbird with smoked mashed potatoes, braised collard greens, and honey-spiced gravy if you’re hungry. Signature cocktails include the Tre with whiskey, lemon, honey, and ginger beer, and the Hibiscus 75 with gin, sparkling wine, hibiscus syrup, and lemon.