Courtesy Jules
New & Noteworthy
Jules
Adairsville, Georgia
James Beard semifinalist Shaun Doty helms this ambitious, dinner-only restaurant at Barnsley Resort. Set within a 19th-century farmhouse, its menu draws inspiration from Doty’s travels around Japan, Europe, and the American South (think heirloom pork schnitzel with peanuts, parsley, and a Vidalia onion salad).
Steakhouse Bourré Bonne
Louisville, Kentucky
This French-inspired restaurant in Hotel Bourré Bonne features a glittering starry sky ceiling installation and turns out indulgent specials like a massive 28-ounce tomahawk ribeye, Maine lobster ravioli, and caviar service—not to mention some of Kentucky’s finest bourbon.
Courtesy Dear Olivia
Dear Olivia Bar & Kitchen
Parkland, Florida
Named after the daughter of co-owner and chef Paul Greenberg, this eatery serves craft cocktails and playful takes on beer-battered fish and chips, cast-iron baked brie, a double-smash cheeseburger, and an “Adult Happy Meal” featuring Caesar salad, fries, and a martini.
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Courtesy Little Bird
CHEF SPOTLIGHT: Bill Briand
Growing up in a military family, Briand lived in many places, but when his family settled in New Orleans, his love and appreciation for food blossomed. Now, the five-time James Beard nominee and owner of Little Bird—inspired by his late mother, Ginny, and her love of cooking—brings fresh Gulf flavors and family history to Fairhope, Alabama.
Courtesy Little Bird
Dip | “For our Gulf smoked fish dip, we marinate tuna in a rub made with Tabasco pulp, then smoke it and mix in Creole mustard aioli, scallions, and peppers. We make the ‘fire crackers’ with olive oil, ranch seasoning, and red pepper flakes. It’s not like other fish dips.”
Sip | “The Ginny Martini [with Fords gin, olive brine, and vermouth] is just the way Mom liked it: slightly dirty with any fun accoutrements you want. She would eat all the olives, all the onions. She was a snacker.”
Courtesy Little Bird
Tip | “You must try my mom’s cornbread, which takes two ovens to make correctly—one to keep the skillet hot, another to bake it at a higher temperature. Her recipe was sweet, but with her permission, I added Creole spice and Maldon sea salt, and serve it with chive butter. We sell so many.”
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In Print
James Beard nominee Arnold Myint, who helms International Market—a Nashville, Tennessee, Thai eatery opened by his parents in 1975— has released his first cookbook. Family Thai: Bringing the Flavors of Thailand Home features recipes designed to be made in 30 minutes or less and include Mom’s Pepper Steak (an Asian-inspired take on beef stew) and kai jeow (a Thai omelet).
This article appears in the Winter 2026 issue of Southbound.
