"Previously housed across the street in a small repurposed storage container, executive chef Matt Bolus’ Gulch restaurant upgraded to a much larger space with an expanded menu a few years back, and the vibe and menu are vastly different. Catfish bites and pimento cheese are standout starters — then move on to a green salad with charcoal vinaigrette, and mains like the whole smoked fried chicken or steaks. Post dinner, head downstairs to Gertie’s Bar to check out the city’s largest whiskey selection, and a seriously good old-fashioned." - Kellie Walton, Eater Staff
Andrea Behrends
