Best Ranch Dressing
The creamy concoction was chef Bryan Yealy’s first contribution to the menu when he arrived at Georgia Brown’s 14 years ago. The horseradish ranch starts off with equal parts creme fraiche, homemade mayo, and buttermilk. Dill, garlic, salt and pepper, fresh-squeezed lemon juice, parmesan cheese, toasted black peppercorn, and a splash of cherry pepper vinegar round out this corner of ranch heaven. Best when drizzled on the restaurant’s fried chicken salad with calorie counts far from your mind.