John T. Edge

Fork in the Road

Richmond’s Roosevelt

The Roosevelt channels a Depression-era ethos into Southern riches

Fork in the Road

The Ripe Stuff

A stop at St. James in New Orleans will have you singing the blues, and the cheddars

Food & Drink

Good Eats 2012

Here are John T. Edge’s top ten dishes of the year––from lardo-wrapped fish to one hell of a tomato sandwich

Fork in the Road

Biscuit Bliss

Hankering for biscuits the way they used to be? Pull over at the Pit

Food & Drink

Barbecue Road Trip: The Smoke Road

A father-son search for pork and wisdom on Tennessee’s barbecue byways

Fork in the Road

Asheville’s Eclectic Admiral

Part blue collar, part white tablecloth, the Admiral is in a class of its own

Fork in the Road

Cream of the Crop: Empire State South

Blending a little old with a lot of bold, Empire State South conquers new Southern territory

Fork in the Road

New Orleans’ Italian: All in the Famiglia

At Rocky & Carlo’s, Louisiana history comes with a side of smothered macaroni

Fork in the Road

A Breed Apart

Despite its L.A. Address, Animal does right by the South

Fork in the Road

Steak Done Well

Tampa’s decadent den of meat still delivers

Fork in the Road

Durham’s Sweet Spot

Scratch satisfies the itch for baked goods done right

Fork in the Road

Southern to the Bone

Chef Sean Brock’s latest venture might just be the ultimate in Dixie dining

Fork in the Road

Soul Searching

To find the origins of Lowcounty cuisine, follow the chefs to Bertha’s Kitchen


Ode to Bourbon

Four writers’ sweet reflection on a sour mash