Dixie and 1952 1/2 opened up just a few months ago in the old Takashi space with upscale Southern food and you should definitely check it (and these other restaurants) out. It's charming, with touches of Southern decor and tons of white marble. When you walk in, you can go to the right for the restaurant or turn to the left, where a darker room is filled with low seating and a bar area. The "liquorette," as they're dubbing it, has a menu packed with classic southern cocktails along with a few of their own takes along with a solid wine list and a very long list of whiskey, bourbon and rye. We stopped in for post-dinner drinks and found that, while there's a few great cocktails on the menu perfect for after dinner, we found one we're keen on for dessert: the Suissesse.
A Suissesse is a classic New Orleans brunch cocktail with absinthe, Herbsaint, crème de menthe, orgeat, egg white and half and half. The version at 1952 1/2 is a bit simpler, with absinthe, cream, house-made malted barley syrup and coconut liqueur, garnished with mint and coconut charcoal. We won't lie about this one, it's sweet. The cream isn't too heavy though, making it a solid substitution for dessert while still staying refreshing with a licorice bite from the absinthe.