"Hendrix is upstairs, and its rooftop bar is another floor up, but the bourbon selection at the bar (and cocktails on the roof) make the step count worthwhile. Chef Frank Bradley is in the kitchen at Hendrix after years at Bourbon. His plates continue to be centered on what’s produced in the Midlands, from field peas to quail, and pair well cocktails made with hand-squeezed juice and housemade shrubs." - Stephanie Burnette