Vanessa Gregory

Southern Classic: Roast Beef Po'Boy

By Vanessa GregoryGood EatsFebruary 14, 2014

Fried shrimp and oyster po’boys are fine, but to New Orleans–raised chef Kelly English, the real thing will always be beef. “And it’s not sliced roast beef,” says the man behind Memphis’s celebrated Restaurant Iris. “It’s well-sourced, slowly cooked meat that’s so tender it falls apart.” 

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Vietnamese Via New Orleans

By Vanessa GregoryGood EatsFebruary 3, 2014

Mopho may not be authentic Vietnamese, but it’s 100 percent pure New Orleans. The neighborhood restaurant, which opened a few weeks ago in mid-city, is run by three Restaurant August veterans who fell in love with the immigrant-owned restaurants that crowd the city’s West Bank. “We’re a French colony, they were a French colony,” says Chef Michael Gulotta, who grew up in New Orleans and worked as John Besh’s chef de cuisine for six years. “They have brackish water, we have brackish water.” Ingredients like shellfish and pork are central in the food of both the Mississippi and Mekong Deltas. And besides, New Orleans cuisine has long been driven by the best that newcomers have to offer, whether it's French technique or African ingredients. 

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North Carolina-Style Biscuits in Denver

By Vanessa GregoryGood EatsOctober 14, 2013

Denver’s Seth Rubin left the South more than a decade ago, but he never lost his love for a flaky buttermilk biscuit. For years, the Chapel Hill native baked for grateful friends before Saturday morning bike rides in the mountains. A few years ago, he turned his hobby into a business, Rise & Shine Biscuit Kitchen & Café, which gained a loyal following among displaced Southerners and mile-high converts who know a good thing when they taste it. 

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Big Bad Pop-Ups in Oxford

By Vanessa GregoryGood EatsJanuary 22, 2013

John Currence’s catering kitchen is the place to eat right now in Oxford, Mississippi. With the chef’s fine dining restaurant, City Grocery, closed for renovations, he’s experimenting with high-minded street food and hosting four weeks of "Big Bad Pop-Ups." Week one featured Atlanta’s Eli Kirshtein, of Top Chef fame, who made Israeli favorites like falafel, latkes, and crispy cauliflower; coming weeks will bring guest chefs Kelly English, of Restaurant Iris in Memphis, and Andrew Ticer and Michael Hudman, who run Memphis’ Andrew Michael Kitchen and Hog & Hominy.

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A Coffee Soda from Chattanooga

By Vanessa GregoryGood EatsDecember 7, 2012

In Chattanooga, locals know Velo Coffee Roasters for its small-batch beans and its carbon-conscious philosophy. Founder Andrew Gage and his team transport freshly roasted beans by bicycle, loading their fragrant cargo onto a trailer and pedaling to the city’s farmers' markets and stores. Gage—who grew up in Michigan and Murfreesboro, Tennessee—opened his business two years ago and has settled on East Main Street, the downtown drag that boasts Link Forty One’s artisanal sausages and Alleia’s standout Italian food

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Restaurant August’s Bacon Bourbon

By Vanessa GregoryGood EatsSeptember 28, 2012

Bacon-infused bourbon might sound a tad over the top, but the aromatic concoction is one of the most requested recipes at Restaurant August, John Besh’s fine dining spot in New Orleans. And for good reason. “The bacon really brings out a lot of the smoky, woodsy flavor of the bourbon,” says General Manager Jeff Gulotta. Fortunately, unlike some of August’s fruit-based infusions, this one is both easy to make and unaffected by the seasons. “Bacon is year round, thank goodness,” Gulotta jokes

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