From Our Editors
A family of comfort fare chefs serves up generous portions of Dixie hospitality alongside a menu full of hard-to-find Southern dishes perfected by 72-year-old kitchen veteran Aline Austin, better known as Momma. This meal matriarch lends her culinary craftiness to from-scratch dinner entrees such as the red-beans- and rice-flanked barbecue baby back ribs, whose fall-off-the-bone sweetness is protected from wandering hound dogs by flankings of cornbread and yams. Dining duos can also opt for main plates of pork chops or brisket, each served with an array of down-home sides, pairing each dish with refreshing soda or fruit juice. Afternoon eaters who choose the second option can graze on a pulled-pork sandwich or basket of chicken strips with fries. Sides such as collard greens and fried okra are flavorful alternatives to the decorative, artificial fruits that chain restaurants serve and re-serve in an effort to cut down on operating costs.