Take Fergus Henderson's offal-oriented St. John restaurant in London and combine it with the type of meat-intensive gastropub that is popping up all over the U.S. Tone it down a bit so that the food appeals to the more conservative Atlanta palate, and you've got this lively restaurant. Josh Hopkins offers up pickled Georgia ruby red shrimp and a charcuterie platter featuring ten different types of sausages, along with meaty fare like Berkshire pork belly served with a farm egg and BBQ brisket that is slow-braised in house. "A large and lively room" and "food and wine prices that are extremely reasonable" make this one of the Bacchanalia Group's most popular restaurants.