John T. Edge
John T. Edge, founding director of the Southern Foodways Alliance at the University of Mississippi, began contributing to Garden & Gun in its first year of publication. He is the author of, among other books, The Potlikker Papers: A Food History of the Modern South.
Fork in the Road
A Choice Cut in Charleston
A spirited steak house on the Holy City’s burgeoning Upper King Street gets all the details right
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California Comfort at Long Meadow Ranch
This Napa Valley gem provides further proof that the South’s culinary influence ranges far and wide
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French Bliss: Atlanta’s Bread & Butterfly
Chef Billy Allin offers Atlantans a sparkling Parisian detour
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Texas Trailblazer: Cafe Annie Returns
A founding father of Southwestern cuisine restores a Houston icon
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Your Next Great Meal
In a rapidly diversifying South, Con Huevos showcases the promise of the decade to come
Food & Drink
On the Iberico Trail
For the acclaimed Tennessee cure master Allan Benton, a trip to Spain offers a taste of country ham’s past—and a vision of its future
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Po’boy Riches
Overflowing sandwiches and a true taste of Louisiana love
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Small Wonder
One of the newest additions to a growing Durham is a little gem
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Nashville’s Josephine
Nashville’s Josephine cooks up a fresh take on the South and one hell of a whole bird
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Austin’s Olamaie
Proving there’s still plenty of new magic to be conjured from tried-and-true Southern flavors
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Prime Cuts
Chattanooga’s Main Street Meats is a carnivore’s nirvana
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A Bold Move in Barbecue
North Carolina pit master Sam Jones is breathing new fire into the old-school smokehouse
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A Taste of Africa
In the Atlanta suburbs, duck behind the Waffle House and dig in to the real roots of Southern food
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Athen’s Seabear Oyster Bar
Georgia’s Seabear embodies the best of a new breed of oyster bar
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Middle East on Magazine
Deeply personal and profoundly good, Shaya offers a taste of a different New Orleans
Food & Drink
Keepers of the Flame
Why the golden age of the pit master may still be ahead of us
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The Other Cuban Sammy
Miami’s contribution to burger culture, the frita may not have gone national yet. But it should
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Atlanta’s Gunshow
Chef Kevin Gillespie’s dim sum spin on fine dining is a force to be reckoned with
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The Hites of Barbecue
Just when you think you’ve tried them all, a new discovery awaits around the bend
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Pizza with Purpose
Birmingham chef John Hall creates great pies, and a space for all