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The couple behind Kinship Butcher & Sundry in Virginia-Highland will open wine-focused restaurant So. Fox next door in the former Farm Burger space.
Set to open in early May, Chef Myles Moody and sommelier Rachael Pack named the restaurant for an indigenous Southeastern grape varietal, the Muscadine or Scuppernong, also known as the “Southern Fox.”
So. Fox will tie together the couple’s passion for low-intervention wine and hyper-seasonal cooking in a 50-seat restaurant Pack describes as “casual, convivial, and fun.”
Expansion is part of the plan for Moody and Pack in 2026. Last summer, they introduced k|n, a 12-course tasting menu held at Kinship’s counter. (Look for k|n to make appearances at So. Fox.) This fall, the couple will open a second location of Kinship at the Beacon in Grant Park, which will feature a full-service cafe and seafood butchery program.
Moody and Pack don’t consider So. Fox a fine-dining restaurant. Instead, they see it as a neighborhood spot meant to fit the vibe of Virginia-Highland, where locals often hop from one bar or restaurant to the next.
“We want people to stop in and have a glass of wine and a snack, or grab dinner without a reservation. We are planning on taking reservations earlier in the night for only half the dining room, but we really want to make So. Fox accessible,” Pack said.
To keep So. Fox flexible for diners, the restaurant will feature two bars. One bar, reserved for walk-ins, will seat 10 people. A standing bar on the other side will allow people to congregate while waiting for a table, or to hang out with a glass of wine before moving on to their next destination.
“When we talked about reservations versus walk-ins and the standing bar, we wanted the neighborhood to be able to come and experience So. Fox daily, however they want,” Moody said. “We aren’t trying to build a fine dining restaurant here. We want a polished space that’s hospitality focused, with food based in seasonality.”
Although they consider So. Fox a neighborhood restaurant, Moody and Pack will draw on their past experiences working in fine dining. Moody previously worked for Chef Linton Hopkins (Holeman & Finch, Restaurant Eugene), as well as at Eleven Madison Park, Atera, and Aska in New York City. Pack worked as a food writer, then as a sommelier at the Beatrice Inn. She later worked as the beverage manager at Aska, where she met Moody.
Related stories:
• Farm Burger closing in Virginia-Highland, Kinship taking over space
• Kinship Butcher & Sundry expanding to Grant Park with a cafe
So. Fox will take cues from the ethos behind Kinship. Moody and Pack will source ingredients from local farmers and food purveyors, dialing in on peak-season produce, reducing waste, and working with the highest quality ingredients possible.
“I want the menu firmly rooted in the South through the seasons. It’s why we’ve cultivated those relationships for years with local farmers and producers at Kinship,” Moody said.
“It’s about taking all of these ingredients that are prolific here in Georgia, and, rather than looking at them as a cultural touchpoint, it’s more of an agricultural touchpoint tying us to it,” added Pack.
Moody’s menu will offer bar snacks like oysters, pickled vegetables fermented in-house, and warm Georgia-grown olives seasoned in beef fat. Starters might include drop dumplings made with nettle, confit rabbit, and fermented young alliums. With the whole of Kinship’s butcher shop to source from next door, Moody will create entrees using various cuts of lamb, pork, and beef. The menu will also feature a section dedicated to grains, along with seafood sourced from the Gulf and Atlantic.
For dessert, Moody is playing with the idea of a Wabash Cannonball (goat cheese rounds rolled in ash and inoculated) encased in fermented Muscadine leaves made into dolmas before grilling. The cheese would come served with lavash and wild honey.
Pack’s approach to natural wine and the producers she favors leans less experiential and funky and more classic in taste. People will find by-the-glass and bottle options at So. Fox from producers employing minimal intervention growing techniques and avoiding the use of pesticides. She’s most excited about providing a small selection of hybrid wine varietals coming out of New York, Virginia, and Vermont.
In addition to wine, the bar at So. Fox will offer a handful of curated cocktails easy to pair with Moody’s food and four or five beers on tap.
Barring permitting and construction delays, the couple hopes to open So. Fox at the beginning of May.
Moody and Pack opened Kinship next door to Farm Burger in 2021, bringing Virginia-Highland a butcher shop selling coffee, sandwiches, wine, and local pantry items. In 2025, Farm Burger closed after five years in the neighborhood to help usher in the new restaurant from Moody and Pack.
“I’ve known Rachael and Myles since they opened, and they’ve been talking about this project and restaurant going back two years,” Frangos said at the time of Farm Burger’s closing. “We talked about collaborating on their project and [we] just decided in the end to support them and help them do what they want right here in the neighborhood.”
Prior to Farm Burger, the building housed a location of Yeah Burger, which closed at the onset of the COVID-19 pandemic. The century-old building at the corner of Virginia and North Highland was originally a Standard Oil filling station, before serving the community for decades as Herrington Service Station.
So. Fox, 1017 N Highland Ave., Virginia-Highland. Opening May 2026