Food & Drink

How the South Does Breakfast

The most important meal of the day––Southern-style

August/September 2014

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Buckwheat cakes with blueberries at the Pankcake Shop in Hot Springs, Arkansas.

photo: Rett Peek

The Pancake Shop in Hot Springs, Arkansas.

photo: Rett Peek

Fried quail with cornbread waffles and cane syrup at Southern Soul Barbeque in St. Simons Island, Georgia.

photo: Squire Fox

A chicken biscuit for the road from Sunrise Biscuit Kitchen in Chapel Hill, North Carolina.

photo: Lissa Gotwals

Sunrise Biscuit Kitchen manager Randy Owen with a fresh order in Chapel Hill, North Carolina.

photo: Lissa Gotwals

Bagels with lox, schmear, salmon roe, cucumber, and chives at the General Muir in Atlanta, Georgia.

photo: Greg Dupree

The General Muir’s sunny dining room.

photo: Greg Dupree

The General Muir’s Maven, a platter of bagels, schmear, rosy lox and smoked sable, both cured in house, as well as nova and salmon salad.

photo: Greg Dupree

Oxford, Mississippi’s Big Bad Breakfast Plate.

photo: Melina Hammer

Working the register at Counter Cafe in Austin, Texas.

photo: Jody Horton

Austin’s Counter Cafe.

photo: Jody Horton

The Pylon at Big Bad Breakfast in Oxford, Mississippi.

photo: Melina Hammer

Inside chef John Currence’s Big Bad Breakfast.

photo: Melina Hammer

The “boozy brunch” at Birch & Barley in Washington, D.C.

photo: Jason Varney

Bacon-topped doughnuts at Mojo Donuts in Pembroke Pines, Florida.

photo: Jason Myers

An assortment of doughnuts at Mojo Donuts.

photo: Jason Myers

Glazed treats at Mojo Donuts.

photo: Jason Myers

Dining alfresco at the colorful El Camino in Louisville, Kentucky.

Calvin Chapman with a delivery at Soniat House in New Orleans, Louisiana.

photo: Cedric Angeles

The Soniat House’s iconic continental breakfast.

photo: Cedric Angeles