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21. Indulge in a fantasy Southern feast
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.
Dessert: Simple, satisfying, quintessentially Southern hot milk cake with caramel icing at Watershed on Peachtree.
This article originally appeared in our April 2013 issue.