Here’s a really interesting spot in riverside Natchez that had excellent wood-fired flatbreads and really good local drafts. The bartender was from NO, actually he once managed the House of Blues down there, and at one point in the evening, he answered another guest’s question with an in depth rendition of the origin of both the Sazerac and Old Fashioned cocktails. History is big here in Natchez, and this place in particular. They’ve kept as much of the feel of a late 1700’s tavern as they could while remaining within the fire code. I’m pretty sure the food now is much better than it was then. People like to romanticize the cuisine of the past, but really, in an era where salt was prized, how good could it have been compared to the incredible availability of fresh ingredients we have today? And even now, that’s not enough for some establishments to put out superior fare.
