Spin the bottle back in time on American culinary history, and it points to rib roasting and rye whiskey right there in the early days. G's Midtown spins the bottle forward for its Ribs & Ryes menu, available through January 20, pouring America's spirit into rye-witted cocktails and sauces for slow-cooked meats. Baby back ribs glazed in Georgia peach rye BBQ sauce rack in praises alongside smoked baked beans, coleslaw and Parmesan truffle "chips," and pork ribs in a plum and rye glaze target cold weather appetites with skillet mac and cheese and green beans (both priced at $16/full rack and $10/half rack). Bone-in beef short ribs ($14) are slow braised with red wine and rye whiskey while whipped garlic mashed potatoes, roasted carrots, celery and onions catch saucy fall-off-the-bone morsels. More proof lies in the drinks. Catcher in the Rye is a classic sipper of Doc Holliday Double Barrel Rye whiskey, OJ and a splash of vermouth; Sazerac heightens Bulleit rye whiskey with Peychaud's bitters and absinthe; a honey rye old fashioned embellishes Doc Holliday Double Barrel Rye with honey maple simple syrup, Angostura bitters and a cherry; and the Diamondback bites with Doc Rittenhouse Straight Rye, AppleJack and Green Chartreuse. These featured rye-tails are $9 each; rye shorties are $4. Call your friends and call G's to reserve a table at 404-872-8012. If they're wry on rye, they can order off the regular menu.
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