John T. Edge

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

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

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

A closer look inside the best dishes of the year

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

This is what happens when musician Joe Kwon and columnist John T. Edge explore the Korean influence in the exurbs of Atlanta

A tour of the Korean influence in the exurbs of Atlanta

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

The Pizza Bar serves up a slice of Old Florida

The Roosevelt channels a Depression-era ethos into Southern riches

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

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

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

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