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Brooks Reitz Dishes on His Favorite Southern Stops

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Photo by Craig Brimanson
Miller Union photo by Craig Brimanson

Our beverage editor, Brooks Reitz, is a well-traveled man. In addition to his work as general manager of Charleston’s The Ordinary, he also spends a lot of time on the road introducing his tasty tipple, Jack Rudy Tonic, to the masses.

And out there on the road, the man has to eat. So here are three of his current favorite Southern spots to sit for a while and enjoy a break and a bite:

  • Bertha’s Kitchen, Charleston. “This place is incredible. It’s my favorite soul food spot.” He says that the fried fish is incredible, and it comes right out of the fryer per order. Stand in line for yams, collards, and other sides, but go for the fried fish.
  • Miller Union, Atlanta. “I like this lighter touch in the South. That’s the food I love to eat, especially salads, and Miller Union has the best salads!” On his last visit, Brooks sat at the bar with a friend, and together they ordered every salad on the menu. Sounds like a good plan, especially if the field pea and peanut salad is one of the offerings.
  • Metzgers Tavern, Henderson, Kentucky. “This is my hometown, and I when I go and get a Budweiser and a bowl of bean soup here with my dad, I know I’m home.” Brooks positively gushes about the bean soup, calling it “one of the best bean soups in the world.” They serve it with a side of oyster crackers, which just adds to the appeal of this package store/bar.

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Brooks Reitz