Southern Proper Hospitality Group Ushers In Autumn with Bold New Menus
As cooler temperatures arrive and autumn flavors take center stage, Southern Proper Hospitality Group restaurants across metro Atlanta are celebrating the season with new fall menus that showcase bold flavors, seasonal ingredients and inventive twists on classics. From hearty shareables and robust entrées to creative cocktails and indulgent desserts, each concept offers a fresh reason to gather, dine and savor the best of fall.
Gypsy Kitchen
Drawing inspiration from the Mediterranean and beyond, Gypsy Kitchen continues its tradition of vibrant flavors with new cocktails, inventive small plates and hearty entrées perfect for the season.
New Cocktails:
Saffron Dawn – Gin Mare, saffron-honey, lemon juice, apricot liqueur and foaming bitters
Medjool Nights – Sazerac rye, Ciociaro, smoked date syrup and sour cherry
New and Updated Dishes:
Hummus Bil Lahme – roasted lamb shoulder, pine nuts, raisins and radish served alongside classic hummus
PEI mussels – saffron cream, pork ’nduja and guindilla gremolata
Beet fattoush salad – roasted and marinated beets, lemon labneh, pomegranate vinaigrette, arugula and pita crumble
Small Plates and Entrées:
Charred octopus – brown butter tahini, charred guindilla peppers and ’nduja
Roasted carrots – garlic tzatziki, harissa, green chermoula, Urfa chile and crispy kale
Grilled branzino – fennel and olive salad, green chermoula and roasted garlic purée
Desserts:
Tahini Pot de crème – Kasha crumble and date syrup
Chocolate cremeux – Dubai chocolate, pistachio cream, kataifi and rose petals
Olive oil cake – Blood orange gastrique and Crème Anglaise
Ocean & Acre
Ocean & Acre ushers in the season with a mix of comforting new dishes, vibrant seafood offerings and seasonal updates highlighting fall’s freshest produce.
Starters and Salads:
Burrata tartine – whole milk burrata, prosciutto, winter fruit jam, candied pecans, arugula and basil oil
Crispy Brussels sprouts – pomegranate-honey gastrique, roasted pumpkin seeds and Grana Padano
Seafood tower – tuna tartare, split lobster tail, six oysters, six chilled mussels and six shrimp served over ice with cocktail sauce, horseradish, lemon and mignonette
Entrées:
Seared Maine scallops – butternut squash, roasted turnips, parsnip purée, bacon lardons and brown butter citronette
Winter squash risotto – butternut squash-mascarpone risotto, beech mushrooms, glazed turnips and roasted pumpkin seeds
Red wine-braised short rib – braised boneless short rib with roasted rainbow carrots, Yukon gold potato purée and port wine jus
Happy Hour Additions:
Grilled chicken skewers – benne seed dipping sauce
Short rib sliders – horseradish crema and pickled onions
Crispy Brussels sprouts – pomegranate honey gastrique and roasted pumpkin seeds
Brunch and Dessert:
French toast – brioche, crème chantilly, strawberry jam and powdered sugar
Brunch steak and eggs – marinated hanger steak, fried eggs, romesco and breakfast potatoes
Tiramisu – mascarpone cream, coffee liqueur–soaked ladyfingers and cocoa dust
The Southern Gentleman
The Southern Gentleman embraces the flavors of fall with new Southern-inspired dishes, refined cocktails and cozy desserts designed for cooler evenings.
New Cocktails:
Golden Drawl – GA Peach Whiskey, Old Forrester honey, lemon and peach juice
Southern Ember – Barebone vodka, spiced ginger syrup, Apfel liqueur and lemon juice
S’mores martini – Marshmallow and Old Forrester whiskey, Sabrosa, espresso, chocolate bitters and saline solution
Happy Hour Additions:
Beer-battered fried okra – bistro aioli and chile oil
Steamed Manila clams – garlic-lemon butter, bacon lardons and grilled sourdough
Southern BBQ pork belly bun – house pickles and black pepper BBQ sauce
Starters and Salads:
A Gentleman’s Greet – Southern Bites – a tasting board of pepper jelly cream cheese, Vidalia French onion dip, bacon jam, chicken liver mousse, pickled okra and more
Roasted beet and arugula salad – goat cheese crema, blood orange citronette and bourbon pecans
Entrées:
Chargrilled mushrooms – butternut squash, cauliflower purée, farro and pumpkin seed pesto
Half roasted chicken – black pepper BBQ glaze, Yukon gold potato purée and French beans
14 oz. New York strip – grilled broccolini, herbed steak potato wedges and black truffle aioli
Desserts:
S’mores cake – “Insta-Graham Cracker” cake, marshmallow frosting, chocolate ganache and graham cracker crumble
Bourbon pecan bread – caramel sauce and candied pecans
Banana pudding cream pie – vanilla bean shortbread
Chido & Padre's
Chido & Padre’s celebrates the vibrant flavors of Mexico with fresh takes on classic dishes and bold seasonal ingredients.
Happy Hour
Mini margaritas – house, Peachtree and blood orange
Loaded nachos – black beans, jalapeños, melty queso, cotija, fresh pico and guacamole
Chicken tinga mini sopes – smoky shredded chicken, lime crema and fresh avocado
Plancha blistered shrimp skewers – honey-lime garlic marinade and mango habanero salsa
Starters and Salads:
Sonoran spiced roasted carrots – morita chile mole, pepita seed crunch, cotija cheese and serrano chile
Tuna tostadas – salsa macha, chipotle aioli, cucumber and crisp corn tortilla
Little gem salad – Caesar dressing, lime chile chicharron and Parmesan
Updated Favorites:
Sopes – house-made sope with salsa avocado, lime crema and queso cotija; choice of carnitas, chicken tinga or short rib birria
Fajitas – served with grilled onions and bell peppers, warm flour tortillas, avocado, watermelon radish, pico de gallo, lime crema and Oaxaca cheese
The Big Ketch Saltwater Grill
Flavors meet fall comfort at The Big Ketch Saltwater Grill with the addition of:
Sweet potato-crusted rainbow trout – served with a choice of two sides
Editor’s note: This article was posted on Oct. 28, 2025. Please be aware that pricing, hours of operation, availability of specials and menu items may change over time. For the most up-to-date information, please refer directly to the restaurants mentioned above.
About Southern Proper Hospitality Group
Southern Proper Hospitality owns and operates The Big Ketch Saltwater Grill, The Blind Pig Parlour Bar, Gypsy Kitchen, The Southern Gentleman, Chido + Padre’s, Milton’s Cuisine & Cocktails, Ocean & Acre and Tin Lizzy’s Cantina. Chosen by Restaurant Hospitality as one of the “25 Coolest Multi-Concept Companies in America” and named to the Inc. 5000 list of fastest growing private companies for 2017, Southern Proper Hospitality offers genuinely hospitable service and exceptional, high-quality food. For more information, visit sphospitality.com.