“Sauced: New South meets retro classics”
Sauced, chef Ria Pell’s latest venture, a mid-century inspired restaurant emphasizing chef-driven, locally sourced fine dining with a neighborhood feel.
In keeping with the name, we will feature an extensive list of innovative sauces paired with playful finger food, as well as family-style shared entrees. The menu is inspired by the high art of entertaining that peaked in the late 50s and early 60s, Southern hospitality and flavors, fresh meats and cheeses from local farms, and seasonal produce. Complementing the food will be creative fresh juice mixology with a nod to classic cocktails.
Menu for Restaurant Week
First Course
black-eyed pea fritter
with jalapeno and cheddar , served with hotlanta sauce, smoked tomato vinaigrette and sweet chili
guinness-braised boneless short ribs or seared diver scallops
atop sweet potato and collard green gratin
chocalate bread pudding with espresso ganache
and chantilly cream
