There’s not a burger in sight at the city’s newest American restaurant. Instead, as its name suggests, Dirty South is all about the Deep South, serving everything from biscuits and hush puppies to mint juleps and fried chicken. Masterminds Katherine and Theo O’Donnell based the restaurant on the two opposing sides of Katherine’s native cuisine—the messy and the classy. Diners can get down and dirty with what the pair have coined ‘drunch’—a weekend affair combining pitchers of bloody Marys, mimosas or bourbon sangria with standard southern brunch dishes—or they can keep their hands clean with the handcrafted cocktails, market-fresh fish and oysters that Dirty South also cooks up. “We want to demonstrate the enormous range of southern food,” explained head chef Shaw Prescott. “With influences from Spanish, French, Native American and African cuisines, our menu is really a melting pot of flavours.”
Dirty South. Bruc 46.