"Maie Day lives inside the stylish South Congress Hotel, taking over the previously dark and semi-moody Central Standard space (they luckily kept the open fire cooking, though). Less buttoned-up than its refined relative Olamaie, but coming from the same chef (James Beard finalist Michael Fojtasek), Maie Day’s flashy chophouse rework with after-party essence still adds the Southern touches Maie B Hospitality diners know well: Prime Rib Fridays lob generously-thick Wagyu prime rib from 44 Farms into slices tableside, with accompaniment of luscious bone marrow; other colossal cuts (you may want to share with friends), include the slice of charred ribeye with beef tallow, whiskey-brined pork chops, or what’s-recently-available grilled fish with herby charred kale gremolata. Seasonally rotating cocktails (with options to add Earlybird CBD) appear on a tight menu—the light and herby Thyme of The Year with gin, pomegranate, black currant, and prosecco; the dark, scent-forward Peach Pit swirling bourbon, Jalisco orange, amaro di angostura, and bitters." - Mandy Ellis
