"The magazine from which this olive-toned, plaid-floored restaurant gets its name fashions itself as a glossy guide to duck hunting, chili making, and other Southern pastimes. That probably explains why you feel compelled to order some fried green tomatoes and the Kentucky Tea (bourbon, peach schnapps, tea, and lemonade) the instant you plop down in your chair. Sadly, the Mint Julep is a tad medicine-y, which is a shame because everything else about the place transports you to a rocking chair on some Southern front porch." - nina reeder, demarco williams, juli horsford
"An all-day restaurant and cocktail bar centered on brown spirits and classic cocktails with a Southern-leaning menu featuring items like pimento cheese, smoked fish dip, fried chicken, and fish and grits, presented in a clubby setting where reservations are encouraged." - Eater Staff
"The magazine from which this olive-toned, plaid-floored restaurant gets its name fashions itself as a glossy guide to duck hunting, chili making, and other Southern pastimes. That probably explains why you feel compelled to order some fried green tomatoes and the Kentucky Tea (bourbon, peach schnapps, tea, and lemonade) the instant you plop down in your chair. Sadly, the Mint Julep is a tad medicine-y, which is a shame because everything else about the place transports you to a rocking chair on granny’s front porch." - DeMarco Williams
"Garden & Gun Club at the Battery Atlanta is an all-day restaurant and cocktail bar which takes its name from the Charleston-based Southern lifestyle magazine. A 21-seat cocktail bar sits in the center of the front room and focuses on bourbon and whiskey and classic brown spirit cocktails, like the old fashioned. There’s over 30 whiskeys and bourbons to choose from here. Order bourbon service for the table for $25. Cocktails are mixed and served table side." - Beth McKibben
"At the Battery Atlanta in Cobb County, Garden & Gun Club is sleek, polished, and mixed with antiques — a familiar aesthetic to fans of the Southern magazine brought to life in the restaurant." - Beth McKibben