Photograph by Andrew Thomas Lee
From a quiet corner on Edgewood Avenue, Staplehouse has captured the attention and appetites of diners across the country, earning accolades from GQ, the James Beard Foundation, and Bon Appétit. Indeed, Staplehouse received our first four-star review since 2010 for good reason: Chef Ryan Smith’s cerebral, creative cooking paired with the staff’s down-home hospitality signals a new style of fine dining. From airy puffs made of vegetable scraps to a chicken liver tart garnished with corn nuts and muscadines, the dishes are the astonishing work of a chef with limitless imagination. 541 Edgewood Avenue, staplehouse.com
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This article originally appeared in our December 2016 issue.
