John T. Edge

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

Why the golden age of the pit master may still be ahead of us

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

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

Just when you think you’ve tried them all, a new discovery awaits around the bend

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

From greens done right to a sublime sundae composed like a work of art, these 2014 favorites are a tasty look at the vibrancy and variety of what today’s Southern chefs are cooking up

Oxford Canteen steps outside the dining-room box

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

With Italian flair and Southern moxie, City House’s Tandy Wilson is giving other chefs plenty to chew on

Fifty years after the passage of the Civil Rights Act, a look at the past and promise of the most democratic restaurant space of all

Edward Lee lets loose and the flavors stand tall at Louisville’s MilkWood

Step into the living room and grab a plate of chicken

From boudin that’s gone global to a Caesar that’s all Florida to smoke-kissed chicken with an Alabama shimmer, these 2013 favorites from the hungriest man in the South are a serious helping of Dixie flavor––classic and contemporary

Pat Martin’s three-state take on a barbecue classic

Bakery meets beer garden at the funky Easy Tiger

Our neighbors to the south know it as lechón. We call it barbecue. But there’s no language barrier when it comes to the joys of pit-cooked pork

The Pizza Bar serves up a slice of Old Florida

Birmingham’s Ollie Irene re-raises the bar on bar food

Atlanta’s modern meat-and-three