PMM Happy Hour – Single Barrel, New Hyatt And New York In The South

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Sometimes change is a good thing. So a friend and I headed out to a new restaurant near the new Hyatt in Midtown Atlanta. The hotel is being built but already has a great thing going for it with the location and strong southern restaurant scene.

Wathen’s Single Barrel

Wathen’s Single Barrel Bourbon is a Kentucky Bourbon. I like it best served on the rocks. Not the crushed ice kind, but a big block of ice will do.


This Bourbon is new to me and I found it has a sweet finish.

Speaking Of New

The new Atlanta restaurant is called Empire State South. This place brings a little New York to the South and serves drinks with style. It’s a relatively new restaurant near the soon to be new Hyatt in Midtown Atlanta.


The mixologists here know how to make a proper drink. Just check out their selection of house made mixers. A friend highly recomends the “rumble in the Ramble” which is a Bourbon mixed drink.


The Hyatt is still being built but it is looking like a great property alreay with the location. If you visit this Hyatt when it opens, Empire State South Restaurant is just next door, complete with their bar and bocce ball grassy patio for you to relax with a bourbon southern style.


Editorial Note: Opinions, analyses, reviews or suggestions expressed on this site are those of the author’s alone, and have not been reviewed, approved or otherwise endorsed.

About The Weekly Flyer

The Weekly Flyer writes about travel from a business traveler perspective. He travels the world every week accumulating points and miles along the way.

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  1. ESS is not new in Atlanta. And it is insulting to assert they are bringing “a little New York” to the south. There is nothing remotely NY about Empire State South… and that is a very good thing.

  2. Hi Denny – You seem passionate about this restaurant. First off, this new restaurant was new to us even though it has been open for a few years. And I don’t see how it is insulting when their name is a play with Empire State. Both Chefs are displaced northerners and the exec chef trained in NYC.

    Anyway, thanks for reading. Bottom Line is this restaurant is good.

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