21. Indulge in a fantasy
A multicourse phantasmagoria gleaned from our
finest regional restaurants
To nibble: “In Jars”
at Empire State South, an array of spreads served in mini Mason-glass crocks—that typically includes deviled ham, trout mousse, pickles, pimento cheese topped with bacon marmalade, and boiled peanut hummus.
Appetizer: Blue crab galette, Restaurant Eugene’s twist on a crab cake accented with celery, an assortment of citrus, brown butter, and a tiny salad of peaches and pickles.
Fish course: Crunchy, peppery fried catfish at Busy Bee Cafe.
Meat course: Miller Union’s country captain chicken, the curried, tomato-laced Lowcountry classic garnished with almonds, toasted coconut, and chutney (often apple or green tomato).
Sides: The choices are numerous, but go with creamed corn, vinegary collards, and cheesy
broccoli casserole topped with frizzled onions at Greenwood’s on Green Street.
satisfying, quintessentially Southern hot milk
cake with caramel icing
at Watershed on Peachtree.
This article originally appeared in our April 2013 issue.