In a couple days, it’ll be time for a romantic dinner.
You’ll get all dressed up. Discuss thread counts over candlelight. Have some duck.
And after that, you’ll finally be ready to scale it back a notch.
Like, not get dressed up. Put your elbows on the table. Have some duck...
Poppers.
Meet Native, a magnificently laid-back neighborhood joint where the beer is cold, the deck looks like Atticus Finch’s front porch and the duck comes in jalapeño-popper form, soft-opening Monday in Decatur.
It’s like you’re walking into some kind of old Southern home here. There’s that front porch with screen doors and ceiling fans. Those antique cabinet doors nailed to the walls inside. But look toward the back. That’s an Italian white-brick oven. Also, that’ll come in later.
The menu’s seasonal. And thankfully for you, it’s beer-braised rabbit/crab-stuffed flounder/blackened-fish taco season. So come hungry. Bypass the booths for the black walnut wood bar and just starting ordering things—a Terrapin Hopsecutioner draft. Some popcorn crawfish. The Drunken Brick Oven Duck (it’s bone-in duck with peach brandy sauce and garlic/bacon/cheese grits). And yes, it’s made in that brick oven.
And by the time May/June rolls around, things will start to change. Look for lobster rolls. Look for brunch. Look for the occasional live band on the patio.
Made you look.
You’ll get all dressed up. Discuss thread counts over candlelight. Have some duck.
And after that, you’ll finally be ready to scale it back a notch.
Like, not get dressed up. Put your elbows on the table. Have some duck...
Poppers.
Meet Native, a magnificently laid-back neighborhood joint where the beer is cold, the deck looks like Atticus Finch’s front porch and the duck comes in jalapeño-popper form, soft-opening Monday in Decatur.
It’s like you’re walking into some kind of old Southern home here. There’s that front porch with screen doors and ceiling fans. Those antique cabinet doors nailed to the walls inside. But look toward the back. That’s an Italian white-brick oven. Also, that’ll come in later.
The menu’s seasonal. And thankfully for you, it’s beer-braised rabbit/crab-stuffed flounder/blackened-fish taco season. So come hungry. Bypass the booths for the black walnut wood bar and just starting ordering things—a Terrapin Hopsecutioner draft. Some popcorn crawfish. The Drunken Brick Oven Duck (it’s bone-in duck with peach brandy sauce and garlic/bacon/cheese grits). And yes, it’s made in that brick oven.
And by the time May/June rolls around, things will start to change. Look for lobster rolls. Look for brunch. Look for the occasional live band on the patio.
Made you look.
