Jed Portman

5 Unusual Barbecue Spots

By Jed PortmanGood EatsJanuary 16, 2015

In many circles, the mark of a great pit master is his—or her—ability to stick to tradition. For good reason, too. It’s hard to improve on hog cooked over real wood and dressed with a simple sauce. Across the South, though, are joints that dish up something different from the barbecue most of us know and love. Some of them are rogue defenders of their own styles, and others hold down distinctive but long-established corners of the barbecue world. They’re all worthy destinations for adventure-seeking lovers of smoked meats.

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Gravy Podcast: Inside Fred's Lounge

By Jed PortmanGood EatsJanuary 5, 2015

This week, the Southern Foodways Alliance's Gravy comes from the neon-lit confines of Fred’s Lounge, in Mamou, Louisiana. On Saturday morning, when most of the country is sitting down to breakfast or sleeping off the night before, the bartenders at Fred’s are pouring beer and slicing boudin for a raucous crowd of dancers and musicians—locals and tourists alike. In fact, the sixty-eight-year-old bar is only open on Saturday mornings, an eccentric policy that has helped cement its status as one of the most legendary dives in Cajun country. The music starts at 9 a.m., but the doors are open before 8. Two-step your way through the front door with Eve Troeh’s report from the dance floor.

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The Year in Restaurants: The Thunderbird

By Jed PortmanGood EatsJanuary 2, 2015

To wrap up 2014, we’re profiling five of the South’s most exciting new restaurants—one per day. Today, we check in with one of Asheville, North Carolina’s most prolific chefs.

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The Year in Restaurants: Dai Due

By Jed PortmanGood EatsJanuary 1, 2015

To wrap up 2014, we are profiling five of the South’s most exciting new restaurants—one per day. Today, we head to Texas.

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The Year in Restaurants: The Shack

By Jed PortmanGood EatsDecember 31, 2014

To wrap up 2014, we’re profiling five of the South’s most exciting new restaurants—one per day. Today, we head to small-town Virginia to meet a chef earning national praise.

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The Year in Restaurants: MoPho

By Jed PortmanGood EatsDecember 30, 2014

To wrap up 2014, we are profiling five of the South’s most exciting new restaurants—one per day. Today, we head to New Orleans.

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The Year in Restaurants: Better Half

By Jed PortmanGood EatsDecember 29, 2014

To wrap up 2014, we are profiling five of the South’s most exciting new restaurants—one per day. Today, we head to Atlanta:

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Make this Now: Bayou Horchata

By Jed PortmanGood EatsDecember 23, 2014

Tis the season for milky refreshments of all sorts, from creamy eggnog to clarified milk punch. For Bobby Heugel, co-owner of the bar the Pastry War in Houston, it’s horchata season. Well, it’s always horchata season. Heugel deploys the pearlescent rice milk liberally at the Pastry War, a modern mezcaleria where aguas frescas and sal de gusano meet small-batch spirits on a menu of high-concept Texas Mexican cocktails.

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Southern Classic: Daube Glacé

By Jed PortmanGood EatsDecember 18, 2014

While country ham and salami are hardly foreign to New Orleans these days, they were rarities in the along the Gulf Coast two centuries ago. “We can’t hang meats outside here. They rot,” says Isaac Toups, who runs the kitchen at Toups’ Meatery. In the years before the advent of refrigeration, locals had to find other ways to keep the pantry stocked.

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Gravy Podcast: The Fight for Water and Oysters

By Jed PortmanGood EatsDecember 18, 2014

It’s Thursday, and that means it’s time for a new episode of Gravy , a podcast from the Southern Foodways Alliance's. This week, producer Tina Antolini navigates the troubled waters of the Florida panhandle where a storied local industry is in big trouble. 

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