From Our Editors
At Down South Restaurant, chefs celebrate the country-style cuisine that thrives across the southern US. From the po' boy sandwiches eaten for lunch on the Gulf coast to the rich pecan pies thrown at rival football fans in Alabama, the chefs recreate not only the flavors, but the spirit behind them. The cornbread and friend chicken, for instance, carry on the legacy of soul food—cooking with roots that extend back to hard times, where gathering around a hot plate made with love was a rare joy. Guests revel in this history as they settle in for Sunday dinners of chitterlings and country fried steak, or a hearty breakfast of eggs and grits.