The Three Faces of Six Feet Under
Raw, steamed, stewed, fried, grilled, or baked—at Six Feet Under, you can get your seafood prepared exactly how you like it. The raw bar serves up three types of oysters, a perfect prelude to warmer meals of steamed mussels, blackened catfish, or crispy fish and chips. Chefs fully embrace traditional Southern flavors with their oyster po’ boys and fried green tomatoes, and they also dip south of the border to whip up tacos filled with catfish, shrimp, calamari, or chicken.
At Six Feet Under, you can find your big-name standbys—Budweiser, Coors, Miller—but only by the bottle. The restaurant’s roughly two-dozen taps are reserved almost exclusively for local, domestic, and international craft beers, many available by the pitcher. This strikes a nice balance between the beer connoisseurs and the happy-hour crowds, a harmony that extends to the cocktail list's eclectic roster of margaritas, top-shelf martinis, and bawdily named oyster shooters.
Everything on the menu pairs well with views of the twinkling Atlanta skyline, which is visible from the rooftop bars at both locations. The two spots were collectively named some of America’s Best Outdoor Bars by Travel + Leisure magazine. Views of the historic Oakland Cemetery, built in 1850, might sway you towards the original Grand Park location—and clue you in to the origins of the pub’s macabre moniker.