The cuisine Hatchet Hall serves isn’t just Southern; it’s American, or more specifically, early American, and the fish, steaks, spoonbreads and skillets of cornbread all come out of a wood-burning hearth. A separate, adjoining Old Man Bar operates nightly, shaking up old school cocktails, while the main restaurant has expanded, charmingly lit patio seating added during the pandemic. The eatery was most recently featured in Netflix’s High on the Hog—although chefs Brian Dunsmoor and Martin Draluck have left the restaurant since filming. Draluck has since decamped to Baldwin Hills’ Post & Beam, taking the Hemings & Hercules dinner series with him. Nevertheless, rustic charm and excitement still reverberate through every dish.