It would have been easy for chef-owner David King to open his restaurant with a menu of greatest hits familiar to even the most inexperienced Yankee: fried chicken, barbecue, and maybe a gumbo for good measure. Instead, Hutch strives to expand the lexicon of Southern food in the Bay Area: There are shrimp and grits (ever a crowd favorite), but also intensely cheesy grits paired with fried catfish and braised veal shank. In addition, Hutch serves rabbit Brunswick stew (a traditional dish of Georgia and Virginia), bourbon-cured salmon, pimento cheese, raw oysters on the half-shell, and more than sixty American whiskeys. Don’t miss the prix-fixe Sunday Suppers: The gargantuan family-style plates are one of the best deals in town.
Hours: Tue.-Sun. 5-10 p.m., Sun. 10:30 a.m.- 2:30 p.m.
Price: $$-$$$A limited menu of bar snacks only is served on First Fridays.