The 404 Kitchen

"We like 404 because it’s like the classic little black dress—you can zhuzh it up for a nicer occasion in the dining room or play it low-key for a more casual meal on the terrace. Either way, it just always seems to work. 404 Kitchen moved to the Gulch in 2017, and it’s watched a ton of restaurants come and go in the neighborhood. We attribute its staying power to the deep whiskey collection at its connected bar, Gertie’s, and an absolutely monster burger that’s dripping with pimento cheese and collard greens. The menu leans Southern—catfish bites, shrimp and grits, whole smoked fried chicken, and cornbread—with an excellent roster of cocktails to accompany it all." - Jackie Gutierrez-Jones

"What started as a shipping container with only 56 seats, 404 Kitchen was once the hardest reservation to secure in town. Now in a larger space, seats are much easier to come by, but diners can still expect the same well-executed Southern dishes, like pimento cheese on housemade crackers, grilled oysters with chipotle bourbon butter, and whole smoked fried chicken. Stop by Gertie’s Bar for a whiskey before heading upstairs to experience the culinary creations of chef Matt Bolus." - Jackie Gutierrez-Jones, Eater Staff

"Gertie’s Bar, tucked inside the 404 Kitchen in the Gulch, typically leans heavily into its whiskey pours, but you’ll also find a solid line-up of nonalcoholic offerings that fit the bill when a glass of bourbon isn’t in the cards. Standouts include the Hop, Skip, and a Jump made with yuzu, orgeat, pineapple purée, and coconut water, the Shape Up or Ship Out with strawberry lemonade, cucumber, and sparkling water, and the Penny For Your Thoughts, a sweet and spicy mix of chai, vanilla, cinnamon, and cream." - Jackie Gutierrez-Jones

"On Wednesday, September 13, the 404 Kitchen will be hosting the inaugural 'Meat, Meat, and More Meat Torres Spanish Wine Dinner' in conjunction with Familia Torres wines. The menu will feature four meat-centric courses focused on Southern heritage cooking with a European twist. The menu includes Bear Creek Farm head cheese, lamb tartare, dry-aged steak, and dolce de leche with orange duck fat caramel. Each course will feature a select wine and cocktail pairing by Familia Torres." - Jackie Gutierrez-Jones

"Previously housed across the street in a small repurposed storage container, executive chef Matt Bolus’ Gulch restaurant upgraded to a much larger space with an expanded menu a few years back, and the vibe and menu are vastly different. Catfish bites and pimento cheese are standout starters — then move on to a green salad with charcoal vinaigrette, and mains like the whole smoked fried chicken or steaks. Post dinner, head downstairs to Gertie’s Bar to check out the city’s largest whiskey selection, and a seriously good old-fashioned." - Kellie Walton, Eater Staff