At Kiawah Island Golf Resort, love of the game draws golfers to five of the nation’s top championship courses, including The Ocean Course. But another journey unfolds between the greens. Just as every round tells a different story, so does every clubhouse, with menus as thoughtfully crafted as the fairways themselves. From fresh-caught seafood and Southern staples to signature cocktails framed by sweeping Lowcountry views, each offers its own distinct taste of the island. At Kiawah Island, the next great stop isn’t just the next tee—it’s the next table.
The Players’ Pub at Cougar Point Clubhouse
Comfort food seekers—pull up a chair inside or on the patio for savory selections like the beer-battered fried grouper sandwich and NY Strip with charred broccolini at The Players’ Pub. A contemporary, warm wood interior and flavorful fare set the stage for toasting a game well-played, casual lunches with friends, and family dinners featuring kid-friendly favorites. Taking in views of Gary Player’s famous layout is equally satisfying.
Tomasso at Turtle Point Clubhouse
Amid the emerald fairways of Jack Nicklaus’ legendary course, Tomasso celebrates Old World Italian cuisine, locally sourced ingredients, and an expansive wine list. Savor a bounty of homemade, hand rolled pastas and culinary standouts like Heirloom Margherita Pizza, Crab Cakes Romesco, and Roasted Mushroom Risotto. End on a sweet note with a decadent dessert, like Tiramisu, and glass of Limoncello.
The Atlantic Room and Ryder Cup Bar at The Ocean Course Clubhouse
At the clubhouse of Pete and Alice Dye’s masterpiece overlooking the ocean, seasonally inspired dining experiences pair beautifully with dramatic views of Kiawah’s crown jewel. Relish expertly prepared, regional catches pulled from nearby waters at The Atlantic Room, the resort’s signature seafood restaurant. Gather indoors or on the veranda at The Ryder Cup Bar for elevated pub classics and a front row seat to one of the area’s most iconic landscapes. Refreshing breezes, salt air, and mesmerizing sunsets add a memorable coastal tone to every meal.
Cherrywood BBQ & Ale House at Osprey Point Clubhouse
Prime cuts cooked low and slow over hardwoods in the Southern tradition with tangy seasonings and handcrafted sauces are the stars of the show at Cherrywood BBQ & Ale House. They’re complemented by more than 60 South Carolina-brewed, imported, draft and craft beers along with an assortment of hearty sides. All enjoyed while peering out at the lagoons, lush marshland, and towering live oaks across Tom Fazio’s famed course.
Get all the delicious details on the 16 eateries of The Kiawah Dining Collection and your fill of world-class golf on five championship courses at Kiawah Island Golf Resort. A legacy of clubs and cuisine—50 years and counting.
At Kiawah Island Golf Resort, fine dining may steal the spotlight, but casual eateries offer a taste of the resort’s playful side—including a new place to perch and converse.
In Little Rock, the food is personal. The chefs here haven’t just opened restaurants, they’ve put down roots. They’ve built relationships with local farmers and producers and created menus that reflect the community around them. When you sit down to eat in Little Rock, you are tasting the passion, and you can feel the difference it makes.
The capital city’s culinary scene reflects the people who call it home. Southern traditions share the table with globally inspired flavors, seasonal ingredients, family recipes passed from one generation to the next, and creative approaches that keep diners coming back. Whether you’re looking for a casual lunch, an intimate dinner, or a meal that surprises you, Little Rock offers an experience that feels authentic because it is.
That authenticity begins long before a plate reaches the table. Menus evolve with the seasons and with what local growers are harvesting. Ingredients are sourced close to home whenever possible because relationships matter. Many of the people preparing your meal have spent years investing here, and that connection shapes the way they cook, serve, and welcome everyone who walks through the door.
Little Rock’s dining culture is equally shaped by the people enjoying it. They are curious, loyal, and eager to support the local restaurants that make their neighborhoods special. Meals become conversations, servers remember familiar faces, owners greet guests like old friends, and even first-time visitors often leave feeling like they have discovered a place they already belong.
That spirit extends beyond the dining room. Restaurants become gathering places where birthdays are celebrated, business deals are made, friends are reconnected, and visitors are introduced to their first taste of the Little Rock’s character. Every meal offers an opportunity to experience the warmth, creativity, and generosity that define the city.
The result is a food scene that feels welcoming rather than overwhelming and is memorable for all the right reasons. It is built by people who genuinely care about where they live and the guests they serve. In Little Rock, great food is only part of the story. The people behind the plate are what make every meal worth remembering.
The under-the-radar, culturally layered, and fusion-rich food scene of the Rio Grande Valley is ready for its culinary closeup.
Having once been relegated to a “pass-through” area, Texas’ Rio Grande Valley (aka RGV) region has been quietly and steadily making the case for an identity as a bona fide destination for deliciously elevated culinary experiences. In particular, South Padre Island (SPI) and Brownsville, less than an hour apart, are positioning themselves as delectable destinations.
Between the recent SPI influx of everything from Japanese teppanyaki to Peruvian delights, and the Brownsville boom of recognition as the Taco Capital of Texas and major accolades from the professional culinary world, these two cities are ready for the epicurean spotlight.
Start Your Engines
Immediately after landing at Brownsville South Padre Island International Airport, jump into your rental and head straight for Vera’s Backyard Bar-B-Que for a celebrated Rio Grande Valley heritage dish. Selected as a 2020 James Beard America’s Classics restaurant, Vera’s is widely regarded as the last remaining place in Texas to get authentic barbacoa en pozo, in which beef cabeza (whole head), beef cheeks (cachete), tongue (lengua), lamb (borrego), or goat is prepared using the traditional Mexican pit-in-the-ground cooking method. Order the carne y mixta, wrap it in a warm tortilla, top it with cilantro, onions, and a tart squeeze of lime, and prepare to enter smoky, earthy, luscious nirvana.
Book a room at the chain hotel of your choice to regroup and refresh before heading out for some predinner relaxation at Resaca de la Palma State Park (once the site of an 1846 battle of the same name), a semitropical paradise where flora and fauna abound. Hop a ride on one of the park’s trams to get up close and personal with white-tipped doves and black-bellied whistling ducks, or hang out on one of the four observaion decks to watch butterflies twirl and flutter over the water as the sun sets.
Between the endorphin boost from spending quality time with Mother Nature and the money saved from a cost-effective lunch at Vera’s, the stage is set to treat yourself at a restaurant serving cuisine that’s delightfully unexpected in the region. Le Rêve French-American Restaurant, open for just two years and already the recipient of a James Beard Best Chef: Texas semifinalist nod, is serving up a Euro French menu with a touch of Americana. Escargot, caviar, and 100-percent acorn-fed jamón Ibérico de Bellota coexist harmoniously with braised oxtail, roasted East Coast oysters with habanero hollandaise, chiocciole Bolognese, and tête de cochon: crispy pig head, capers, cornichons, and sauce ravigote. Pair your decadence with something from the outstanding 70-plus-bottle wine list.
Instead of dessert, save room for a nightcap at nearby two-time James Beard Award Outstanding Bar semifinalist and Le Rêve sister concept Las Ramblas at Market Square. While this elegantly moody spot has a fantastic bar program, taking themselves too seriously is not on the menu. Think drinks made with in-house infusions and names like Willy Wonka Is the Worst, a blueberry-infused gin, lemon, and lavender-honey concoction. Bubbly lovers shouldn’t miss the Metallicus made with mezcal, Italicus liqueur, lemon, simple syrup, and sparkling wine.
[Food] Fantasy Island
The next morning, get an early start for part two of your journey. Hop on Texas Highway 48 East for 48 minutes into Port Isabel, and you’ll see a view that never gets old: the Queen Isabella Memorial Bridge Causeway. This 2.37-mile ride over the Laguna Madre (one of only six hypersaline lagoons/bays in the entire world) is the sole connector to South Padre Island, and the views along this stretch are always lovely to behold. Once across, you’re just three minutes from Margaritaville Beach Resort, the ideal spot for “wastin’ away” in this tropical destination. After a $30 million renovation completed in 2023, the resort boasts a full-service spa where road-weary travelers can avail themselves of massages, facials, and body treatments, plus 200 rooms and 50 condo units with full kitchens, multiple bedrooms, and plenty of room to spread out.
Check-in isn’t until 4 p.m., but the purpose of the early start was to get right down to business of good eats. So, drop off those bags with the concierge and head to breakfast at Josephine’s Kitchen, where the servings are always generous: three-egg omelets brimming with ingredients, crepes overflowing with bananas, berries, and Nutella, and a decadent spin on the Benedict that swaps out a toasted croissant for the traditional English Muffin. Leaning more toward brunch? Grab a Cubano sandwich with ham and juicy pulled pork or Creole-inspired shrimp and grits.
Now is the perfect time to work off some calories with a little shopping, and Charmed Boutique’s free-spirited boho ethos gives off the vacay vibes with a variety of beach-apropos clothing and hats, as well as jewelry, candles, trinkets, and books. They also offer in-store activities where crafty patrons can create a unique keepsake bracelet or get one of Charmed’s henna tattoos.
Next, spend some time exploring an open secret: South Padre as a natural ecosystem. Make a visit to Sea Turtle, Inc., a nonprofit that runs the world’s largest enclosed sea turtle hospital, for a private sea turtle feeding experience.
Serious shopping and sightseeing can work up a serious appetite, and lunch at Viva SPI will satisfy it. Viva’s menu specializes in fun cultural culinary twists like Spanish aguachile steak or teryaki ribeye, Japanese crispy rice with tuna, or the Italian-rooted yellowfin crudo topped with mandarin oranges, truffle oil, and soy ponzu. But wait, there’s more: Anglers rejoyce, because Viva will clean the fish you catch and cook it to your desired preparation, with your choice of two sides. For an extra $5 they’ll include all the accoutrements to make fish tacos.
Now that your room is ready, head back to the hotel to grab a short nap– with the sliding doors to the balcony flung open to sounds of the ocean, of course— before a beachfront sunset dinner at Café on the Beach at The Palms Resort. Don’t be fooled by the vintage, ’70s tiki-esque appearance— there are some seriously good eats here. Start the meal with the crispy oyster tapas (housemade potato chips, fried oysters, mango pico, and citrus aïoli) before moving on to a creamy bouillabaisse-style seafood bisque filled with salmon, shrimp, and red snapper. The grilled chicken Rockefeller layered with bacon, creamed spinach, and hollandaise is a can’t-miss entrée with the option to add a lobster tail. For a final flourish, choose a boozy frozen brandy Alexander or a hot Cafe Amore with cognac and amaretto.
Get Into the Groove
The second day in South Padre demands indulging in what the hotel has to offer and putting in some dedicated beach time. Start the morning at LandShark Bar & Grill at Margaritaville, which has some of the most serene ocean views on the island. The patio’s proximity to the beach makes it the spot for catching the sunrise over a plate of banana-stuffed french toast or a carne asada bowl with steak, scrambled eggs, rice, black beans, pico de gallo, queso fresco, avocado, and crispy corn tortilla strips. The imbibe-at-breakfast set will be pleased to see breakfast cocktails like the bacon salt-rimmed mango habanero bloody mary or a Havana Day Dreamin’ bloody mary made with Havana Club Añejo Rum, candied bacon, lime, and pineapple wedges.
After breakfast grab your tote, snag some beach chairs, and spend the morning soaking in all that glorious South Texas sun. After taking a dip in the ocean, thumbing through some magazines, and indulging in a well-earned nap, your stomach may be grumbling, but thankfully there are plenty of options. The simplest? The hotel’s poolside and beachside food-and-drink service spot, LandShark.
The more strategic? Order delivery from Gabriella’s, five minutes from the hotel. Choose from pizzas with perfectly blistered crusts; traditional marsala or saltimbocca (both chicken and veal); buttery mussels Italiano with bacon, shallots, poblano peppers, and white wine; deep-fried calzones; pasta alla tonno with yellowfin tuna and pink sauce; crispy battered fried shrimp with mango chutney; or a massive bone-in ribeye Florentina—all delivered right to you so you can indulge in your room or take your meal to the beach (but beware of food-stalking seagulls).
If you choose lodging with a kitchen and love to cook while on vacation, a third lunchtime option is Joe’s Osyter Bar seafood market for fresh-from-the-sea provisions like king crab, lobster, mussels, oysters, and and clams, plus whole red snapper, flounder, and black drum that you can select right from the case. A bonus is their adjacent full-service restaurant where to-go sides can be secured to round out a seafood boil or fish fry.
Dinner plans for your last night on the island are a no-brainer. The stunning new “laidback luxe” of Henrietta’s Bayfront is exactly what South Padre needed. The tacos are made with scallop and crispy calamari and the burger gets a Wellington nod with mushroom duxelles. Take the dining experience up another notch with roasted bone marrow, a Duroc pork shank, grilled lobster, or a steak with gochujang butter. The menu cleverly lists wine pairings for multiple dishes, eliminating guesswork.
Cross the Border
The final day of this festive frolic will keep the adventurous energy going until the very end, and your next escapade will require a passport. Check out of the hotel early, then make a quick stop at Isla Balli to pick up a brioche breakfast sandwich with scrambled eggs, provolone, and chipotle aïoli, and a strawberry matcha to-go to fuel the drive to downtown Brownsville, where a real shopping adventure is waiting just a short walk across the border bridge into Matamoros, Mexico. The requisite first stop: Garcia’s Framacia & Gift Shop, a tourist-friendly gift shop that has amassed a fantastic collection of high-quality gifts, textiles, pottery, and spirits from all over Mexico (there’s a well-stocked pharmacy, too). Energy expended from shopping can be replenished just a single flight of stairs away at Bar Garcia, where a frosty margarita and big bowl of queso await before you make the short trek back across the border.
Why not end this culinary quest on a high note? Before flying out, enjoy your last RGV meal at Gazpacho’s for a hard-to-find regional dish: creamy, garlicky espagueti verde, aka green spaghetti. The dish swaps out red sauce for smoky fire-roasted green poblano sauce with cojita cheese or queso fresca, garlic, onions, and cilantro. To indulge in this off-the-menu treat, order the linguini alla Toscana but ask to swap the white wine chipotle sauce for green poblano sauce. A most satisfying adios to close out a road trip to remember.
Some of the South’s most memorable meals aren’t found in a major city. They’re found in Auburn, Alabama, where students and seasoned chefs work side by side to create one of the country’s most unique dining experiences.
Located inside Auburn University’s Tony & Libba Rane Culinary Science Center, 1856 – Culinary Residence is an immersive teaching restaurant where hospitality and culinary students gain real-world experience while serving an elevated, seasonally inspired tasting menu to guests.
Named for the year Auburn University was founded, 1856 – Culinary Residence blends thoughtful storytelling with the flavors of the season. The ever-evolving tasting menu highlights locally sourced ingredients, including produce harvested from the edible rooftop garden atop the Tony & Libba Rane Culinary Science Center. Throughout the year, nationally recognized guest chefs collaborate with Auburn students and faculty, bringing fresh perspectives and new techniques to each seasonal menu.
The result is an experience that feels both polished and personal. Reservations fill quickly, and for good reason.
A Culinary Destination Worth Exploring
1856 – Culinary Residence is just one reason Auburn-Opelika has become one of the South’s most exciting places to eat and drink. The destination has earned national attention for its growing collection of chef-driven restaurants, craft breweries, locally distilled spirits, and two walkable downtowns filled with everything from casual favorites to elevated dining experiences.
That momentum reached a new milestone when 1856 – Culinary Residence became the first restaurant in Auburn and the first teaching restaurant in the United States recommended by The MICHELIN Guide, placing Auburn-Opelika on the national culinary map.
The region’s culinary talent continues to shine beyond 1856 – Culinary Residence. Chef David Bancroft, whose restaurants include Acre and Bow & Arrow, is a five-time James Beard Award semifinalist for Best Chef: South. Just down the road, The Depot was the first restaurant in Alabama to receive the James Beard Foundation Smart Catch Leader Award for its commitment to sustainable seafood and has earned the Wine Spectator Award of Excellence for its thoughtfully curated wine program. Visitors can also sip a piece of Alabama history at John Emerald Distilling Company, the state’s first legal whiskey distillery since Prohibition.
From a MICHELIN-recommended tasting menu to award-winning restaurants, craft distilleries, and generations of Southern hospitality, Auburn-Opelika’s culinary scene continues to earn a place at tables across the South.
From game day haunts to Charles Barkley sightings in Auburn, Alabama, local chef David Bancroft (of Acre and Bow & Arrow) plots a tour of Tiger country.
Chef Matt Welsch’s path to the kitchen was shaped by curiosity, grit, and a deep love of storytelling. Drawn to exploration from a young age, he spent years traveling the globe, often on a shoestring budget, but wherever he landed, a kitchen welcomed him in. That and his West Virginia upbringing on a farm inspired him to launch Vagabond Kitchen in 2014. Flash forward and Welsch has solidified his reputation as a pillar of West Virginia’s culinary community, where he uses food to tell stories, uplift local farmers and producers, and celebrate the people and traditions that make Appalachia feel like home.
Known as one of our region’s most talented [bakeries], this space near Centre Market is warm, bright, and delicious. Fresh, thoughtful, beautifully made food—they’re doing everything right, and it shows in every bite.
In Market Plaza, this “small town tavern with a taco problem” feels like the coziest dive bar—until the tacos and beer list blow you away. Classic rock, craft brews, and killer tacos make it the perfect lunch stop.
A charming, beautifully designed spot with refined plates, excellent presentation, and consistently great service. It’s one of the gems of our downtown.
The newest addition to our riverfront offers a double-sided bar, great food options, and Heritage Port as its front yard. My wife and I even held our wedding reception upstairs. There’s always something cool going on.
Great mixology comes down to balance, consistency, and mastery of the cocktail canon, say Natalie Scott and Eric Hatsel, owners of Rosa’s Speakeasy and The Morris Harvey House. After discovering the inn during a 2020 climbing trip to the New River Gorge, the duo set out to transform the historic home into a period-appropriate retreat. When local ordinances changed in 2023, they brought Rosa’s Speakeasy to life, creating an intimate on- site cocktail bar. The menu, which began with just six cocktails, now includes standouts like Eric’s Disappearing Bachelor, a tiki-inspired mezcal cocktail rooted in the house’s ghostly lore, and Scott’s favorite, The N.L., short for Natalie Lynn, which blends bourbon, Averna, grapefruit bitters, lemon, and maple.
Natalie Scott and Eric Hatsel’s Current Favorites:
WEST VIRGINIA PRODUCT
Smooth Ambler Contradiction Bourbon and Rye out of Lewisburg.
BEVERAGE TREND
It seems like mezcal has been trending. We’re not sure if that’s West Virginia specific because we’ve noticed mezcal popping up a bit more in other cocktail bars we’ve visited in other states. It’s an exciting trend to see since the spirit has been around for so long.
DRINK SOMEWHERE ELSE
Giant margaritas at Tequila Bar a few blocks from us.
This refined wood-fired restaurant by Annapolis native Chris Fox brings authentic Maryland flair straight to West Virginia with crabcakes that rival the best, alongside a rotating selection of wagyu steaks and expertly prepared seafood. The bar program, led by Fox’s wife, Kimberly, shines with cocktails like the Fuel Filter, a bold gin drink with lemon sour, blackberry shrub, and charcoal, creating an enticing experience that keeps locals coming back for more.
Thanks to its elegant farm-to-table cuisine and locally sourced ingredients, the Hillbrook Inn stands out as a culinary destination. Newly appointed executive chef Kashif Browne, whose resume includes a stint at The White House, curates seasonal, multicourse tasting menus that spotlight the freshest local produce. Located in a romantic storybook manor with luxurious rooms, spa services, and an included gourmet breakfast, Hillbrook delivers a true culinary getaway.
Founded in 1968, the Hütte is a family-owned restaurant, honoring Helvetia’s original Swiss settlers. With an inn on- site, the Hütte prides itself on its homey, comforting atmosphere. Items like the bratwurst sandwich and the Zurich sauerbraten dinner populate the menu, promising an authentic Swiss dining experience and ambiance.
With its own organic farm, Mack’s Bingo Kitchen takes advantage of seasonal ingredients to provide some of the freshest American-style comfort food in West Virginia. Start with the pepperoni rolls and housemade ramp ranch before digging into the OG Mack’s Burger. And you can’t go wrong with a side of charred carrots or the bacon barbecue collards for flavor-packed goodness.
Lost Creek Farm has earned national recognition for its deeply rooted, story-driven approach to Appalachian cuisine, with accolades that include James Beard nominations and features in The New York Times and on Anthony Bourdain: Parts Unknown. Using ingredients grown and foraged on its farm, the team creates immersive, seasonal dining experiences—most notably the Summer Farm-to-Forage Supper Club, which draws in visitors from across the globe.
Founded by the team behind Morgantown’s Von Blaze, The Green Door shows off with fine dining and even finer, carefully crafted drinks. Taking inspiration from the early 1900s, the concept takes guests back in time to a more sophisticated era. Only open to guests aged 25 and up, The Green Door prides itself on its timelessly refined yet inviting atmosphere for those wanting a break from the hustle-and-bustle of Morgantown nightlife.
A historic rehabilitation project from 1873, Waterfront Hall is a hub of live music, events, and culture. From signature cocktails, like Smoke and a Pancake, which features bacon-washed Bulleit bourbon, and food from Avenue Eats and The Wood Fired Pizza Company, the offerings promise to craft a memorable night year-round.
A dining experience that will transport you back to the 1950s, Bramwell Corner Shop & Soda Fountain has it all. The Corner Shop’s menu is packed with handmade perfections, from ice cream and waffle cones to burgers, plus a milkshake voted best in the state by USAToday.
Mexico City cuisine has been lauded for its cultural richness intertwining traditions of the ancient Aztecs, impeccable freshness, and global influences. Mayahuel—a nod to the Aztec goddess of nourishment, patience, and purpose—serves the Mexico City ethos in spades, offering dishes like avocado and sikil p’aak (an earthy, nutty Mayan dip that rivals guacamole), shrimp and beef cheek confit tacos, duck Magret with spice bread, and sourdough bread and tortillas (instead of chips) served with housemade salsas and butters.
From scenic trails and thrilling attractions to hometown festivals and unforgettable history, summer in Randolph County is packed with experiences for every kind of traveler. Located perfectly in the center of the state, this vibrant region invites you to explore the outdoors, discover America’s story, enjoy live entertainment, and create your own unforgettable itinerary through the Heart of North Carolina.
Let us share what to do this summer!
Thrilling Attractions & Hidden Gems
Visit the North Carolina Zoo: Summer is a spectacular time to visit the world’s largest natural-habitat zoo. Spanning over 2,800 wooded acres, it offers unforgettable encounters with thousands of animals from Africa and North America, alongside lush botanical gardens and shaded walking paths. Asia is coming soon!
Travel on the Pottery Highway: Take a scenic drive down NC Highway 705 to Seagrove, the handmade pottery capital of the United States. Spend a sunny afternoon touring open-air studios, meeting multi-generational artisans, and finding the perfect hand-thrown souvenir.
Haji, male lion at the North Carolina Zoo in Asheboro, relaxes on a rock in his natural habitat.
Outdoor Adventures
If you crave fresh air and active days, Randolph County’s diverse landscapes provide the perfect summer playground:
Deep River State Trail: Perfect for a morning hike, a scenic run, or a peaceful paddle down the river.
Uwharrie National Forest: Explore miles of rugged trails that are ideal for horseback riding, mountain biking, or hiking beneath a cool canopy of ancient trees.
Kersey Valley Attractions: For the ultimate adrenaline rush, soar through the treetops on a high-speed zipline tour or challenge your friends to outdoor laser tag.
Hometown Festivals & Live Entertainment
Summer evenings in the Heart of North Carolina come alive with the sounds of local music and community celebration:
Classic Main Street Charm: Stroll through historic downtown districts to discover eclectic boutique shopping, craft breweries, and farm-to-table dining options that capture true Southern hospitality.
Unforgettable History
Discover the deep roots and diverse heritage that shaped America’s story:
The Petty Museum: Race fans can pay homage to “The King” in Level Cross, exploring the legacy of NASCAR’s most decorated champion and the deep stock car racing roots of the region.
Living History: Step back in time at local historic landmarks and covered bridges that offer a quiet, picturesque look into North Carolina’s early industrial and agricultural past.
Experience racing royalty at Petty Family Attractions and Museum in Level Cross, NC.
No matter where your interests lie, summer in Randolph County is an invitation to slow down, explore further, and discover why the true Heart of North Carolina is a destination like no other.
Summer inspires travel plans built around where to eat. Whether you’re spending long weekends in Charleston or making your way through Savannah’s historic squares, some restaurants become more than a stop on the itinerary—they become the reason for the trip.
The Darling Oyster Bar has earned that distinction in both cities. Known for its polished take on coastal hospitality, The Darling offers a setting equally suited for a leisurely brunch, an afternoon seafood tower, or a lively dinner that stretches into the evening.
Rooted in Place
While each location reflects the character of its city, both share a commitment to fresh seafood, thoughtful cocktails, and a beautiful atmosphere.
In Charleston, guests are greeted by The Darling’s unmistakable seafood display—a striking window front lined with oysters, lobster claws, and other fresh catches that has become one of the city’s most recognizable dining landmarks. In Savannah, the experience begins with a sense of history, as the restaurant occupies a storied building that once served as both a boarding house and cigar factory, blending the city’s rich past with a distinctly modern dining experience.
The experience centers on dishes that naturally belong to the coast: freshly shucked oysters, chilled seafood, crisp salads, seasonal fish preparations, and cocktails crafted with intention.
GWhether you’re a Cajun food aficionado, a devoted foodie, or just someone looking for a little sun and some good eatin’, Louisiana’s Cajun Bayou has a seat waiting for you.
In Louisiana’s Cajun Bayou, every meal tells a story and the best stories take time. Recipes are measured in generations, flavors are built with patience, and seconds are simply part of the experience. From fresh Gulf seafood arriving in the morning to a roux that’s been stirred long before the first bite, there’s simply no reason to rush. So go ahead, wander off the eatin’ path with us.
Follow the scent of something frying just down the road. Order the special your server insists you try. Say yes to the extra side of gumbo. And if someone tells you they know a place with the best po-boy you’ll ever eat, trust them.
Because in Lafourche Parish, food isn’t simply something you eat. It’s where visitors become regulars and recipes become family heirlooms.
The Cajun Bayou Food Trail lets you taste your way through it. Featuring 18 restaurants stretching up and down Bayou Lafourche, the trail celebrates the families and local favorites that have helped define this corner of Louisiana for generations.
Along the way you’ll find steaming bowls of gumbo, overstuffed po-boys, fresh Gulf seafood, sweet desserts worth planning a trip around, and hidden gems only found here. This year’s trail also welcomes two new stops to the table: 3 Piers Seafood Market in Des Allemands and Lafourche Landing in Golden Meadow.
The only hard part is deciding where to start.
Download your Food Trail passport online or pick one up at the Visitor Center in Raceland or any participating restaurant along the trail. Come hungry, stay awhile, and wander off the eatin’ path in Louisiana’s Cajun Bayou.
Kentucky’s Black culinary heritage is both deeply rooted and forward looking
The version of Kentucky’s food story most people know– bourbon, hot browns, and the usual Southern canon– is only part of its culinary legacy. Even when their stories weren’t centered, Black chefs, farmers, and entrepreneurs have long influenced the Bluegrass State’s foodways.
Today, Black Kentuckians are an integral part of the state’s contemporary food culture. Whether preserving deep agricultural and culinary legacies or helming metropolitan restaurants, their work connects past and present in ways that continue to define how the state eats. A roadtrip through central Kentucky offers travelers the opportunity to see these contributions for themselves.
Start the journey in Louisville, a city whose dining scene reflects much more than its Southern roots. As a refugee resettlement hub since the 1970s, the Derby City’s tables have been shaped by decades of African, Caribbean, and global influences. This is especially visible along Bardstown Road, where independent restaurants, bars, and shops give the Highlands neighborhood a buzzy, lived-in energy.
Here, Louisville’s culinary evolution comes into focus at Murray’s Creole Pub. Chef Lawrence Weeks–a 2020 Southern Foodways Alliance Smith Fellow and 2024 James Beard Award semifinalist–built his reputation as cofounder of North of Bourbon, where he melded the flavors of New Orleans and Kentucky. Then he launched Ensō, a now-closed Southern-Japanese fusion spot.
His latest project, which opened in December 2025, carries that same throughline but in a space that leans more personal. The two-story restaurant pays homage to Weeks’ grandfather and great-grandfather, both men who cooked professionally but were denied a chef title in their lifetimes. Downstairs is the pub, which boasts a well-rounded cocktail menu heavy on Louisiana influence. Think hurricanes, Creole coffee, and classic martinis. The upstairs dining room offers a more structured service that showcases the progressive side of Creole cooking, with nods to British and Indian cuisine.
Inspired by a sense of motion, the food menu moves between regions and histories. Scotch eggs and olives sit alongside a salt beef po’boy and boudin burrito. Meanwhile, dishes such as curry crab rice, chana masala, and fish and chips rub elbows with shrimp yakamein and duck gumbo. Warm beignets, gâteau Breton (French butter cake), and rice and Mandarin sherbet are among the delectable deserts.
Elsewhere in the city, several African restaurants serve diaspora foods to hungry locals. At Queen of Sheba, meals arrive atop injera (Ethiopian flatbread) meant for sharing–an introduction to communal dining that’s shaped the city’s palate since 2004.
With a menu of Somali and East African staples, Banaadir Café & Grill is as much a neighborhood gathering place as a restaurant. Try the chicken or beef suqaar, a savory comfort food dish of diced meat sautéed with onions, peppers, tomatoes, and aromatic spices served over saffron rice.
Mashallah African Restaurant serves up West African staples like jollof rice, grilled meats, and richly spiced stews–dishes that offer a point of entry for diners less familiar with African cuisine. Caribbean flavors add another layer to the city’s dining landscape. Elliment Restaurant and Lounge brings Jamaican influences into the mix, with menus built around traditional jerk dishes and slow-braised stews.
While international flavors certainly aren’t lacking in Louisville, there’s also an abundance of Black-owned restaurants serving Southern staples, masterful desserts, and more. Celebrity photos line walls behind the well-loved bar at Shirley Mae’s Café. In business since, 1988, Shirley Beard is the first Black owner of the storied former J & H Food Bar building, which was a premier destination for stars like Redd Foxx, Della Reese, Cassius Clay, and Quincy Jones back in the day.
Travelers with a sweet tooth won’t want to miss Hip Hop Sweet Shop for colorful, quirky, over-the-top desserts ranging from classic to trendy. Or indulge for a great cause at Georgia’s Sweet Potato Pie Co., whose “Pies With Purpose” initiative distributes free children’s books to families. For ice cream lovers, Louisville Cream serves up Southern-inspired flavors like banana pudding, bourbon smoked pecan, and pistachio honeycomb.
Exploring the Source
Visitors could spend weeks exploring Louisville’s Black-owned food spots, but there’s so much more to see and taste. On the easy two-hour drive east to Lexington, city streets give way to lush grazing pastures. Long stretches of green and bucolic working farms begin to tell a different side of Kentucky’s food story, one that reinforces its connection to Appalachian ingenuity and terroir.
Start with lunch at Genesis Coffee House & Eatery, Lexington’s first Black-owned coffee shop. Run by a local pastor, the brunch-heavy, all-day café offers standout items like Cajun grits and blueberry stuffed french toast.
Wings are a religion for some people, and Wing KYng in Greyline Station doesn’t disappoint. The lineup of more than 30 housemade sauces is a crowd pleaser, but the hand-diced fried potatoes have their own legion of fans. For an elevated meal, try Sassy Bleu, where the menu is packed with Southern favorites. In addition to anchors like fried chicken, steak, lamb chops, and deep-fried ribs, there are a few surprises like the fried oyster mushroom sandwich and apple cinnamon cheesecake.
Now, it’s time to explore the countryside. A short drive from downtown Lexington, Coleman Crest Farm is the state’s first African American-owned organic farm–and there’s a remarkable story behind it. The farm’s founder, James Coleman, was born enslaved in 1845. At 19 years old, he joined the Fifth United States Colored Infantry Regiment of the Union Army, fighting in the Battle of Milliken’s Bend, Louisiana, in 1863. That pivotal battle spurred President Abraham Lincoln and General Ulysses S. Grant to rapidly expand the recruitment of freed African American enslaved men into the Union Army.
After he returned from his service in the Civil War, Coleman and his wife, Lucy, purchased Coleman Crest Farm for $1,200 in 1888. In the 138 years since, more than 300 Coleman descendants have benefitted from the generational legacy and financial stability the farm has provided. Today, Coleman’s great-great-great grandson Jim oversees the farm’s three operation divisions: its Certified Organic Produce operation, Aspiring Farmer Incubator Program, and Coleman Crest Farm Agritourism & Events.
The three branches of the farm operate synergistically. Proceeds generated by agritourism events–parties, Derby events, retreats, reunions, fundraisers, and more–support the incubator program, which helps prepare Kentucky’s next generation of farmers. Aspiring farmers face many challenges entering the profession, mainly lack of funding, access to land, and business knowledge passed between generations of family. Coleman Crest is committed to removing these barriers. During one-to-two-year incubator engagements, participants learn how to grow, harvest, and market their produce, and how to access funding. Working with financial institutions like Lexington’s Community Trust Bank, the program equips incubator participants with the skills and resources they need to purchase their own small farms.
Coleman Crest Farm also partners with the nonprofit Black Soil KY to provide farm-to-table food for its events. A Black woman founded-and led nonprofit, Black Soil KY’s primary mission is to help foster a greater market share for Black farmers and producers in Kentucky.
Black farmers represent a mere 1.4 percent of the primary farm operators in the state, accounting for less than 600 of its more than 76,000 agricultural operations. Through events like farm tours and dinners, Black Soil KY centers Black-owned farmland as gathering spaces and outdoor classrooms. Farm tours are on the calendar from June to October, so schedule a visit around one of their monthly events.
The last leg of the journey leads an hour and a half southwest to Bonnieville and Cleav’s Family Market. Another Black Soil KY partner farm, the 55-acre operation produces naturally raised beef, pork, chicken, and seasonal produce using sustainable practices that prioritize soil health and long-term viability of the farmland.
But Cleav’s is as much about knowledge sharing as it is about growing food. Workshops like Raising Meat Rabbits for Income, Pigs on Pasture, Meat Bird Production, and Knowing What Your Lender Wants reflect the owners’ broader vision of helping more Black farmers gain a foothold in an industry where they remain vastly underrepresented.
By the end of the road trip, one thing is clear: Black-owned restaurants and farms are a central part of Kentucky’s food story. They’ve been shaping the story all along, and a new generation of farmers and entrepreneurs now holds the baton.
