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Overview
America's Southern cuisine is the stuff of legend. After all, who hasn't devoured Southern fried chicken, dreamed of a crawfish boil or salivated over a decadent mac and cheese?
Whether you want to sample the authentic version of familiar favourites or enliven your palate with new, never-before-tried flavours, we've partnered with Travel South USA to uncover a mix of the region's must-visit establishments and must-try dishes. From Memphis-style barbecue to a comforting porridge that's a specialty of the region, here's our guide on where to go and what to eat.
Gumbo at Mr B's Bistro, Restaurant Rebirth: Louisiana
Countless dishes in the South have reached legendary status both within the US and abroad — among which gumbo stands out as a must-try. Not only is gumbo Louisiana's official state dish, the flavours and ingredients are an iconic example of the state's cuisine, reflecting its cultural history and blending together French, Spanish, African and Caribbean flavours.
It's a stew that has infinite iterations; it can feature seafood such as shrimp and crab, meats like duck, chicken or sausage, and although there is a traditional style to making gumbo, each bowl is unique to its maker with variations in seasonings, proteins and thickness, making it a dish to try at many different restaurants. Head to Mr B's Bistro for a gumbo that the locals love, made with fresh regional products, or Restaurant Rebirth for a Creole Cajun gumbo that's made with farm-to-table ingredients.
West Indies Salad at Wentzell's Oyster House of Mobile: Mobile, Alabama
The southern border of Alabama just happens to be the Gulf — which means one sure thing: mouth-watering, fresh seafood. A must-try dish of the state is the distinctive West Indies salad, which notably is made with ice cubes and ensures the salad tastes exactly as it should — fresh and light. The salad is a pride of Mobile, where it has been served since the 1940s, and calls for fresh crab meat, making it a local specialty that you'd be hard pressed to find anywhere else.
Hot Brown at Brown Hotel: Louisville, Kentucky
The South is often synonymous with comfort food and Kentucky's Hot Brown is one of the finest on offer. The open-faced sandwich is a Kentucky culinary classic, originating in the 1920s at the Brown Hotel in Louisville, where it has stood the test of time and continues to be a menu favourite a century later. It features layers of turkey and bacon on thick slices of bread smothered in a decadent Mornay sauce, before being baked to perfection.
Barbecue at Charlie Vergos' Rendezvous: Tennessee
Barbecuing in the South isn't just one or two dishes, it's a tradition with countless regional variations and quirks. So much so, neatly demarcating the different styles of barbecue from region to region is a tall order, but there are four major variants that come up again and again — of which Tennessee's Memphis-style barbecue is one.
The Tennesseean variant often sees pork selected as the meat of choice, with a focus on ribs and shoulders. Memphis is brimming with barbecue joints featuring everything from hole-in-the-wall hidden gems to world-class dining experiences.
Once you step into Tennessee, it will quickly become apparent why Memphis-style barbecue has ascended to one of the greats; it's a state where barbecue culture thrives with incredible, smoky morsels always just around the corner. Elsewhere in the state, there are tomato and vinegar-based sauces in the mountains, while Nashville blends all of the state's traditions into one big culinary melting pot.
Austin Walsh
Burnt Ends at Arthur Bryant's: Kansas City, Missouri
When in Missouri, do as the Missourians do and try Kansas City-style barbecue, another one of the four major styles of 'cue in America. In Kansas City the local specialty is burnt ends, and for fans of tender, slow-cooked brisket, these bite-sized meaty morsels are a must. Served sans sauce typically as a side dish or part of a wider barbecue plate, they're the perfect crispy platform for the smoke to shine and take centre stage.
Head to the longstanding restaurant Arthur Bryant's, where burnt ends originated, to try this local favourite for yourself — but get in early because they sell out on the regular. Of course, the dish is now a staple of the state so there are plenty of other restaurants to try your luck at and sample these delectable bites.
Shrimp and Grits at Slightly North of Broad: Charleston, South Carolina
Grits are one of the great culinary staples of the South — and they pair perfectly with the abundance of fresh seafood throughout the region. Head to the culinary hub of Charleston to sample a bowl of the most refined version of this uniquely creamy style of porridge made with maize. Look out specifically for shrimp and grits which may have originated in the South, but has since found favour through the country.
Helmed by chef Frank Lee, who has long been a proponent of South Carolinian cuisine, Slightly North of Broad (affectionately known as SNOB by locals) is an excellent stop to try this quintessential recipe of the region.
'1010 Cut' at 1010 Bridge Restaurant: Charleston, West Virginia
West Virginia is unique for its cultural heritage which spans both the South and Appalachia. Combining the best of both worlds is 1010 Bridge Restaurant in West Virginia's capital city, Charleston. The cosy restaurant offers a menu that reflects Appalachian roots matched with low country influence, owned and operated by chef Paul Smith, a winner of the prestigious James Beard Award. On the menu, you'll find a wide variety of meticulously crafted dishes including lamb loin, gourmet seafood and the iconic '1010 Cut' dish of cast iron-seared steak and lobster mac and cheese.
Steak at Doe's Eat Place: Greenville, Mississippi
If you're making a stop in Mississippi on an empty stomach, chart a course to Doe's Eat Place for your next feast and to experience Southern hospitality firsthand. Stop by for generously-sized steaks, tamales and a welcoming, no-frills atmosphere. With a storied history as a family-run establishment, there's a sense of tradition and community that you'll immediately feel from when you first step foot through the restaurant's door all the way until you roll out of your seat and back to your car.
Fresh Seafood at Salt Box Seafood Joint: Durham, North Carolina
The menu changes with the seasons at North Carolina's Salt Box Seafood Joint. Owned and operated by chef Rickey Moore, a James Beard Foundation Award winner, the Durham restaurant celebrates local, fresh seafood with dishes that prove why the South's seafood is so remarkable. The one constant on the menu is the oysters, which are also found in many restaurants around the state, since North Carolina is home to a sustainable oyster farming industry.
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