After three months having application after application go unanswered or rejected, I was feeling pretty down— something my usual confident self was not accustomed to feeling. Every day I painstakingly wrote personalized cover letters for at least five job openings and every day I received an email saying that somehow my Bachelor’s degree and work experience were simply not enough. Exhausted from another long day applying both in person and online, I was nauseated with the thought of cooking dinner. Not wanting to face all the establishments downtown that were reminders of all the potential jobs I wasn’t landing, I ventured down Habersham Street to the secluded Cotton & Rye.

I always wanted to try the restaurant, but felt confused and slightly irritated when I found it closed during lunch hours. Unable to conquer the frustrating job market, I was resolved to finally dine at the elegant eatery. I was promptly greeted by my server Sonny, whose passion for the food and contagious positivity lessened my self-pity party. Bringing out warm artisan bread, Sonny explained that everything is made fresh in the morning and afternoon which is why the doors don’t open until 5:00 pm. Feeling embarrassed for my previous ignorance, I ordered the seasonal cocktail before popping a dulcet slice of buttered bread in my mouth.

“The Flying Switch” gently stirs Virgil Kaine Robber Baron Rye Whiskey, spiced pear liqueur, cranberry liqueur, and cardamom simple syrup together. Served in an elegant coupe glass with an orange peel garnish, I no longer felt like an unemployed nobody. Talk about a quick “switch” in moods! As I cherished each sip of this perfect autumn concoction, I unloaded my recent employment struggles on Sonny. He could have easily expressed condolences and quickly escaped back to the kitchen. Instead, he told me about his own experience moving from the north for a slower pace and how eventually it all worked out well for him. Seeing how genuinely happy he was (and perhaps with the added support of alcohol), I was feeling pretty damn optimistic.

Using Sonny’s immense menu expertise, I narrowed down the options for the $16 three side special. I have never enjoyed Brussels sprouts, but Sonny’s confidence in the dish was as infectious as his cheerfulness. The leafy vegetables were roasted with olive oil, salt and pepper, and then sautéed to perfection. Homemade bacon was mixed in before serving with crème fraiche. After speechlessly

cleaning the plate, I moved onto the second side. Sautéed with butter, garlic and crushed red pepper, the broccolini was just as shockingly scrumptious for a vegetable! Again, I left the plate void of any morsel before advancing onto the mac and cheese. The spiral noodles were made with a roux based sauce that had raw cheddar and whole grain mustard. My stomach was teeming, but I couldn’t help shovelling another spoonful.

Combined with the restaurant’s excellent cuisine, the dreamlike ambiance makes Cotton & Rye a Savannah standout. As my gluttonous-self leaned back in my chair, I could feel the early fall breeze softly cooling me off. The sun finally disappeared and the stringed lights turned on to illuminate the sophisticated outside lounge. I regretfully turned down dessert, but promised Sonny I would return for the restaurant’s spin on a Twix candy bar. I came in discouraged and ‘hangry’, but was leaving refuelled and ready to take on the job market once more.

If you find yourself looking for a new place to eat, I challenge you to test your hatred of Brussels sprouts. The converted bank building also offers a private room within the former vault perfect for corporate meetings or family get-togethers. In addition to the long hours of preparation each day, the owners acquire their seasonal ingredients from within the United States for freshness you will taste.