A delectable dish, a fine vintage, and attentive service are all elements that can turn a lunch or dinner into a memorable meal. Add a dash of romantic ambience, and the dining experience moves into the realm of exquisite.
In many cities, one restaurant captures that combination perfectly because of an unparalleled feature: It sits atop a hotel, an office building or a landmark where the vistas are a key amenity.
It’s not a big exaggeration to say that the history of barbecue mirrors the history of the United States of America. Both stories include regional rivalries, immigrant contributions, arguments that pit brother against brother yet ultimately come together in an understanding of how our differences make us stronger.
When it comes to regional food, arguably no part of the United States is more evocative than the American South. When someone says, “Southern food,” images of fried chicken, shrimp & grits, pecan pie and/or country ham spring to mind and can immediately make your mouth water.
Back in 20th century America, when life was slow and small towns looked like Norman Rockwell paintings, families flocked to their local butcher. The shops eventually died out by the end of the century, a victim of the modern world’s need for speed and convenience, but they are making a comeback, thanks in part to the popularity of high-protein diets. This time around, however, the farm-to-table movement has given rise to a new breed of butcher shop/restaurant, with chefs breaking down the animal themselves. This trend is sweeping the country, but arguably no place is doing it better than the Magnolia State of Mississippi, where several culinary artists are carving and cooking cows, chickens and more to foodies’ delight.
There is no doubt about it: The boom of breweries, brewpubs and bars specializing in serving craft beers on draft, in cans and bottles is in full effect throughout the nation. Innovative concepts, stunning décor, themed fare, and untapped locations are just some of the ways producers stand out in the competitive field. Here are three extraordinary tap-pullers who take pride in both beer selection and customer experience.
With the summer heat turned on full blast, it can be nearly impossible to stay cool during a Southern summer. Down in Cajun Country, we rely on a couple of cool treats to help beat the heat, rather than sitting in front of an air conditioner. Starting in late spring, roadside snowball stands crank out their awnings and line up colorful syrups. Customers in need of sweet shaved ice in a variety of flavors come in droves throughout the summer for a cool treat that's as affordable as it is refreshing.