Hours: Lunch (Mon.-Fri.), Dinner (Mon.-Sat.), & Sat. Brunch. Closed Sun.
The Glass Onion takes its farm-to-table seriously (in fact, the last time I saw Chef Chris Stewart, he was cooking up Jimmy Red heirloom grits in the middle of a corn field to feed a volunteer crop mob). The eclectic menu trumpets the day’s freshest finds. I could live out the rest of my days eating GO’s butterbean falafel over chunks of watermelon sprinkled with salty feta and shredded mint. You might feel more carnivorous and choose the chicken and andouille gumbo, fried pig ear po-boy, corned beef tongue, or GO’s famous Tuesday first-come first-served fried chicken (so popular you must reserve in advance). Southern classics like deviled eggs, shrimp & grits, fried green tomatoes with pimento cheese, seasonal cobblers, and custardy bread pudding are beloved staples, but you never really know what offerings will appear on the hand written chalkboard. All this, combined with the fact the restaurant was named after a song on The Beatles’ White Album, makes this a funky, scrumptious, and essential neighborhood eatery. —Allston McCrady Dish, Winter 2016
Midscale Southern comfort food prepared with local ingredients. On the regularly changing menu, you'll find favorites like deviled eggs, fried chicken, and gumbo.