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STORY BY BRAD STEVENS | PHOTOS BY JESSE HORTON C O M I N G S U M M E R 2 0 2 6 Usually, our regular column from Chef Brad Stevens asks Central Georgians to "eat where I eat," highlighting hidden gems in the area. But since he is about to open a new restaurant, we asked him to tell us about what's driving his decisions on the menu and atmosphere so that we can join him for some great meals and good gathering soon. This time, readers can find out how they can "eat where I cook." Andalusia W hen the building at 497 Second Street became available in the fall of 2025, the Moonhanger Group was quite interested in the space. After a few tours and discussions, the plan was to purchase the building and rehash our former concept, El Camino Taqueria & Cantina. Redemption was on our minds, and we saw this as an opportunity to reimagine the restaurant and do it "with our acquired knowledge." Our plans changed when discussion of an authentic Spanish tapas and steakhouse got us about as worked up as a rattlesnake in a hen house. Or a hen in a rattlesnake house, I can't remember. Enter my immersion into Spanish culture and cuisine, and our new passion project, dubbed Andalusia. Andalusia is located on the southern coast of Spain and is the most populous autonomous region in the nation. Andalusia is also the name of the Central Georgia farm home of Southern Gothic novelist Flannery O'Connor during her most proli c writing years, just outside of Milledgeville. Coincidence? Yes. Is it a coincidence that Moonhanger owner Wes Gri th and I are both O'Connor fans, and restauranteurs as well? I say no. And that is how we settled on the name Andalusia. Southern Spain and Central Georgia hold other similarities, 110 maconmagazine.com | June/July 2026