Restaurants

For barbecue made the old-fashioned way, head to this new joint in North Carolina

In a city divided, it’s a democratic approach to white tablecloth dining.

Alon Shaya has reached a career high serving the same dishes he has cooked with friends and family all his life

A place where biscuits get the love they deserve

Savannah has never been at the red-hot center of the culinary universe, but with serious chops, plenty of moxie, and one of the country’s hottest new restaurants, Chef Bailey is changing that—and proving that sometimes you actually can go home again

At least one regional fried chicken tradition has yet to get its due: dipped chicken

Deeply personal and profoundly good, Shaya offers a taste of a different New Orleans

Try these Southern barbecue joints while you still can

Five lesser-known favorites in the Tar Heel State

Miami’s contribution to burger culture, the frita may not have gone national yet. But it should

From po’ boys in New Orleans to glazed doughnuts in Memphis, these are his favorite Southern places to grab a bite

A tour of one of New Orleans’ essential restaurants

A New Orleans establishment returns to form

Chef Kevin Gillespie’s dim sum spin on fine dining is a force to be reckoned with

Local chefs are rediscovering homegrown ingredients

Birmingham chef John Hall creates great pies, and a space for all

Oxford Canteen steps outside the dining-room box

A South Carolina dive with one hell of a burger fuels a writer’s appetite, and his imagination

After leaving his post at Blackberry Farm, the chef is back with two Blue Ridge restaurants and visions of a new kind of Foothills Cuisine

In the city’s sprawling exurbs, home to some 50,000 Korean immigrants, John T. Edge and musician Joe Kwon taste a new kind of Southern cooking