Southern National - Fall Launches | Happy Hour & Saturday Brunch | Atlanta
Fall Launches!

Happy Hour & Saturday Brunch

Now Available at Southern National

Experience Chef Duane Nutter's acclaimed Southern cuisine where classic hospitality meets elevated culinary artistry. We've added Saturday Brunch to our offerings! From our signature Happy Hour selections to our celebrated new Saturday Brunch, each dish tells a story of Southern tradition with global inspiration.

Fall flavors are here! Reserve your table today

Book Your Reservation
Tables filling quickly for weekend brunch!

Happy Hour

Signature Cocktails & Small Plates

Featured Cocktail

The Monarch

A vibrant daiquiri with rum and Cathead Satsuma Mandarin, balancing bright citrus and smooth tropical notes.

Boiled Peanut Hummus
johnny cakes, crispy okra, charred shishito peppers, baby cukes
SoNat Smoked Wings
buffalo sauce, lemon pepper sprinkle, pickled celery, Alabama white sauce or smoked blue cheese
SoNat Bang Bang Shrimp
cilantro, benne seeds, pepper jelly, sriracha aioli
Basil Gribiche Toast
Gulf fried oysters, asparagus, pickled shallots, local brioche, peppadews
Please note: Our oyster selection changes weekly to showcase the finest seasonal varieties.
New Addition!

Saturday Brunch

Fall 2025

Executive Chef: Duane Nutter

Small Plates

Sonat Beignets
Our Gulf Coast nod to the French Quarter—crisp, golden beignets with whiskey toffee sauce, fresh orange, and espresso chantilly.
Boiled Peanut Hummus
A Southern twist on a Levantine classic—creamy hummus made from slow-boiled green peanuts, served with Johnny cakes, charred shishito peppers, crispy okra, and baby cucumbers.
Basil Gribiche Toast
Brioche toast crowned with Gulf-fried oysters, asparagus, pickled shallots, and gribiche—a French herb egg sauce.
Croque Madame Flatbread
A rustic flatbread interpretation of the classic French sandwich—pink peppercorn béchamel, country ham, fried rosemary, and a sunny side up egg.
Open-Face Fried Chicken Biscuit
Crispy buttermilk-brined chicken atop a fluffy house biscuit with house pepper jelly, pickled jalapeño, and frisée.

Mains

Braised Short Ribs & Eggs
Fork-tender beef short ribs, NOLA-style potato hash, soft scrambled eggs, béarnaise, and oven-dried tomatoes.
The Original "Dirty South"
Open-face meatloaf sandwich with pimento cheese, sautéed spinach, sunny side up egg, bacon, and balsamic BBQ.
Seafood & Grits
A Coastal essential—mussels and crawfish simmered in tomato gravy over parmesan stone-ground grits with wilted spinach.
Sonat Classic
Scrambled eggs, cheese grits, toast, and your choice of bacon or house-smoked sausage.
Fall Roasted Cauliflower
Charred cauliflower with harissa-roasted carrots, brussels sprouts, and smoky, nut-free romesco.
Hangover Bowl
Cheddar grits, collard green scramble, house smoked sausage, and stewed tomatoes.
Florentine Frittata
Open-faced egg frittata with caramelized onions, spinach, mushrooms, goat cheese, potatoes, lump crab, and smoky romesco.

Sides

Biscuit Service
House-baked biscuits served with sweet potato cane syrup butter and seasonal jams
Parmesan Cheese Grits
Stone-ground grits finished with aged parmesan and cream
NOLA-Style Potato Hash
Crisped red potatoes with caramelized onion and warm spice
Eggs
Prepared to your preference
House Smoked Sausage
Locally sourced, hardwood smoked in-house
Bacon
Thick-cut, hickory smoked
Toast
Thick-cut sourdough, buttered and griddled

Complete Beverage Selection

Our full cocktail, champagne, wine and beverage menus are available on our brunch cocktail menu

Don't Miss Our Fall Launch!

Experience the best of Southern hospitality with our new Saturday Brunch and signature Happy Hour. Reserve your table today and taste the difference.

Reserve Now

Allergen Information

Items may contain: gluten (G), dairy (D), eggs (E), tree nuts (N), shellfish (S), fish (F), vegetarian (V), vegan (VG), and soy-free (SF). Please inform your server of allergies or dietary preferences.