Southern hospitality

It’s a massive cliché, but when you're ready to get your drink on, sometimes you wanna go where everybody knows your name. For the past couple of years, that familiar place has been The Rankin Vault. It's an establishment I frequent for many reasons, including great food and drink specials, bartenders and music. The fact that it's also conveniently located right across the street from my office means that between “meetings,” after-work gatherings and co-worker birthday celebrations, the staff of the Vault has become rather acquainted with me, as well as with my work posse.

When I heard that owners Joel Hartzler and Chad Smoker, along with partner Gerald Beal, were going to open up a new bar and restaurant called The Southern, I was eager to see what they were going to do. The Southern opened in August,  right around the corner from the Vault, where old Old Europe used to be (the new Old Europe is on Broadway). The new bar quickly filled with folks enjoying food and drinks both inside and out. Sure, it's colder than cold out at the time of this writing, but the space boasts a lovely and sizable wrought iron-enclosed patio, perfect for people-watching on milder days and nights.

What I love the most about the Southern is their specialty cocktail list. I'm a big fan of Gran Gala (an orange liqueur), which I have only tried in margaritas, so I was excited to see it in a martini. The Southern's Persephone’s Folly combines Gran Gala with Luksusowa potato vodka, a spiced-pomegranate syrup and fresh lime juice. The orange liqueur and syrup give it a warmth and depth, and a flavor profile that’s not too sweet. It's the kind of drink I call "dangerously good."

The Anejo Old Fashioned is another example of one of the Southern's clever take on familiar standards. For this Old Fashioned, the more traditional whiskey is replaced with the most aged of the El Tesoro tequilas, which is added to muddled orange and grapefruit, pink peppercorns and bitters. Connor, one of the bartenders, describes it as a “robust” drink — and robust it is. The fresh, creative, often-spicy ingredient combinations are fun and warming to the belly and soul. Perfect for the season.

Specialty cocktails don’t always fit our budgets. Luckily, the Southern has drink deals every day of the week, ranging from $4 house martinis on Sundays to $2 pints of PBR on Thursdays. My favorite? "Two-For Tuesdays," when all well drinks and draught beer, including local microbrews, are half off.

There’s also a back room, called The Dirty South, that opens daily at 8 p.m. and is equipped with a full bar, pool and foosball tables, pinball machine and jukebox. It’s darker in lighting and décor than the rest of the Southern, creating a definite lounge atmosphere. It also offers plenty of gathering options: You can choose to linger at one of the candlelit tables, or on the couches, or challenge someone to a game.

Though “Bar Tab” is meant to showcase drinks, I can’t help but mention that the Southern does offer a full menu of light bites, sandwiches and entrees. I was surprised and pleased to see that the meat-and-cheese plate I ordered comes with a head cheese that's house-made using local pork from Hickory Nut Gap Farm.

We have a long, cold winter ahead, and I for one am thankful to be able to have places like the Southern and Dirty South to keep me warm, fed and feeling fine.

— Ayana Dusenberry is the marketing manager for WNC Magazine and the Asheville Wine and Food Festival, and a proud alumnus of Xpress. She can be reached at ayana@wncmagazine.com.