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

Drinks
Ode to Bourbon
Four writers’ sweet reflection on a sour mash