In 2019, chef Ming Pu and his wife Courtney walked out of Win Son in Brooklyn, New York, thinking, “What was that?” Their incredible meals from the Taiwanese-American restaurant felt both nostalgic and brand new. Completely blown away, these Louisville natives began to dream of a restaurant back home in the Bluegrass that could evoke a similar blend of feelings.
Chef Ming’s affinity for inventive cuisine began in Taiwan, where he was raised until he was 6 years old. He recalls days spent venturing to wet markets and harbors with his mother and experiencing her traditional cooking. “I’ve always been inspired to cook and had an interest in it from the start,” he reflected. Dumplings in particular, were eaten often. “Dumplings have literally been part of my life for as long as I can remember,” Pu said.
After leaving Taiwan and landing in Vancouver, his brother’s scholarship to the University of Louisville led Ming’s family to set up shop in the South. While growing up, Ming saw the area’s need for a more vast food scene that went beyond hot browns and bourbon–and more dumplings. “In 1990s Kentucky, there was such a lack of Asian food in general,” he explained. “It’s awesome to see so much more diversity now.”
Chef Ming has since become known for delivering bold dishes to Louisville, New Albany, and beyond. He refined his skills at Sullivan University’s culinary program, and worked at iconic spots like The English Grill at The Brown Hotel and went on to make four appearances as a guest chef at the James Beard House. With his rich influence and Courtney’s vast experience and leadership in the hospitality industry, their shared dream is now a reality: TANA—the couple’s Taiwanese-inspired and regionally influenced restaurant in Louisville, Kentucky, is now open.
Landing the location in the Germantown neighborhood supports the owners’ desire to evoke warmth and community all the while exposing Kentuckians to variety on their plate. The name “TANA” is an acronym for Taiwanese New American, and pays homage to a plant native to the mountains of Taiwan.
“I hope when guests arrive, they say ‘Wow, this is such a new concept’,” Ming explained. “I hope they’re surprised by the ambience. Before they leave, I want them to feel like there’s value in our restaurant, and like an experience they’ve never had in Louisville.” The atmosphere is a well-balanced, contemporary meets cozy feel. Black walnut and white oak intentionally contrast with the hunter green walls. “Courtney is great at picking the vibe and ambience,” chef Ming said. “We work well together.”
The unique, hybrid kitchen embodies what TANA is all about–marrying a traditional Taiwanese set-up with a Western kitchen vibe. Upon entering the restaurant, guests are met with a window that gives a full view of the Wok Station. The menu’s heavy Cantonese influence leads to the steaming station—specialized equipment rare to this region that cooks delicate foods like buns, dumplings, and dim sum to perfection.
There is so much to love about TANA’s familiar yet unpredictable menu–including a dedicated dumpling program. Guests can look forward to traditional pork and cabbage shuijiao, seasonal dumplings, and even ones that serve as a direct memory of Ming’s, like the beef noodle soup dumpling (which won three awards at this year’s Bourbon Classic). “It comes from two foods that defined my childhood in Taiwan,” chef Ming began. “The dumplings are filled with long-braised beef shank and beef noodle broth that’s set into aspic so it melts back into soup when steamed. You bite into it like a xiao long bao, but it tastes like a full bowl of beef noodle soup.”
In the same cadence, the cocktail menu sticks to the classics, but with a Taiwanese elevation. Take the Ube Old Fashioned, or their play on a Black Manhattan, best enjoyed at the 20-seater bar, the centerpiece to the epic space.
“We want TANA to be a familiarity that meets something you’ve never had before,” chef Ming remarked. “I want people to question the menu in a good way but somehow relate to it.”
At Serendipity Publichouse in Midway, Kentucky, loitering is encouraged.
A “third space” is described as an informal place where people can gather to connect and relax outside of their home or workplace. Residing in a pre-Civil War building across the train tracks in historic Midway, Kentucky, sits the new Serendipity Publichouse–the new “third space” that the quaint town has welcomed with open arms.
Co-owners Henry Zahn and Caitlin Battaglia dreamt of opening a space like this at some point in their lives, but didn’t anticipate the pieces coming together so seamlessly and soon. “We always told ourselves that other people get away with it, so why not us?” Battaglia said. Despite extensive renovations–“old building, old problems”–stripping back the place to its bare bones allowed the couple to create the exact space they’d envisioned. “We had the entire back room rebuilt, along with the bar and bench seating in the front room. It is a night and day difference from when we first stepped foot into the building to now, and [it was] absolutely worth it,” she continued. “It’s the perfect spot with a wonderful community. We also get to live right upstairs (it’s very Hallmark)!”
The idea of Serendipity was sparked by the couple’s travels to Europe and their adoration for its culture. “We fell in love with the sense of community that is rampant across many establishments,” Battaglia said. “We were inspired by the feeling we would get walking into a number of these places, and that was our ambition in creating our space.” The duo both grew up in nearby Kentucky, and returned home for this endeavor, after some time living in Chicago. “Our entire networks are here, and we truly love Midway and its charm,” she said.
The late-night coffee house, which opened its doors this past May, not only offers a creative list of coffees and lattes—think: blueberry banana bread latte with a blueberry cold foam—but also an inventive cocktail menu that utilizes their tea collection from Elmwood Inn Fine Teas in Danville, Kentucky. “We were most excited about experimenting with our craft cocktails and incorporating the coffee and tea aspect as much as possible, not only through a good espresso martini, but by also infusing our spirits with teas and adding tea to ice cubes,” Battaglia said.
Take their old fashioned for example, where the bourbon is poured over a bourbon black tea-infused cube; or, the So It Goes cocktail, which combines their hibiscus tea-infused gin with orange liquor, lemon, a housemade honey lavender syrup, and El Guapo rose cordial for a summery and herbaceous sip. “Our favorite (cocktail) might be our Chinelo, which is a caipirinha maracuja that tastes and looks like summertime. It’s made with a Brazilian cachaça with muddled lime and sugar, but we add some passionfruit and strawberry syrup to add an extra punch and it is oh so delicious,” she said.
Looking ahead, the owners are excited to celebrate artists through live music, art on the walls, poetry and theater readings, and more. “We are very serious about this being Midway’s home, and are just so happy to settle into the role that our community can define for us,” Battaglia said. “We hope that’s apparent to everyone that walks in our door, and that they are welcomed into a cozy, inviting atmosphere that can be a ‘third space.’”
Battaglia’s current favorite: Blueberry matcha latte with a housemade honey lavender syrup
When I make the journey from Atlanta to Savannah, I always carve out time for the Starland District. The 35-block neighborhood, which begins at the southern edge of Forsyth Park, is home to restaurants, cafes, and shops that are well worth venturing beyond Savannah’s most-visited areas.
That wasn’t always the case. Starland was a thriving residential and commercial district in the early 1900s before falling into decline by the mid-century. In the 1990s, a pair of SCAD graduates began restoring historic buildings, helping spark a revitalization that continues today. Now, it’s one of the city’s most vibrant destinations for food and culture. On my last visit to Savannah, I stayed at the Douglas and took the free DOT shuttle, which drops riders just a block from the heart of the neighborhood. After breakfast, I wandered down Drayton Street, pausing beneath Forsyth Park’s shady tree canopy.
Here are the spots worth visiting next time you’re in the neighborhood.
Lia Picard’s Top Picks in the Starland District, Savannah
Executive chef Annie Coleman had big shoes to fill when she opened her bakery inside the space that once housed the lauded Back in the Day Bakery. The space was transformed, with a more open floor plan and reclaimed wood accents, but it’s still a great bakery with an array of pastries and breads. The bright and airy interior makes it a lovely spot to ease into the day or to catch up with a friend over lunch. Standouts include croissants filled with seasonal ingredients (like blueberries in spring), biscuits, and galettes. Sandwiches, soups, and salads are also on deck for those looking for something heartier.
Savannah, with its walkability and laidback vibe, lends itself nicely to wine bar culture which Late Air nails. Located in a brick building on the corner of Victory and Bull streets, the casual locale serves plenty of natural wines poured by servers who are happy to help you choose the best one. With exposed brick walls and polished concrete floors, the interior feels cosmopolitan yet approachable, and it’s easy to enjoy a leisurely dinner or aperitif. Dishes like the mushroom rice with shiitakes and chili oil and the tilefish crudo with crisp Asian pear make excellent wine companions. Executive chef Daniel Harthausen brings a Korean-Japanese flair to seasonal ingredients so the menu changes often.
The brainchild of chef-owner Kyle Jacovino, Lucia was an instant hit in Starland when it opened last summer. With only 46 seats inside (and additional seating in a courtyard), it’s an intimate setting to enjoy handmade pasta served with seasonal ingredients. The petite stature makes reservations a wise idea, especially on weekends. Expect creative combinations like the corn agnolotti with porcini mushrooms and stinging nettle cappelletti. Like its sister restaurant Vittoria, located around the corner at Starland Yard, Lucia serves woodfired pizzas (also with seasonal toppings). If you go with a group, just order everything and share.
Savannah is a city known for its decadent offerings, but sometimes you need to hit refresh on the treats. That’s where Superbloom comes in. The cafe is known for its lighter fare, like smoothies, yogurt parfaits, and açaí bowls. It also serves killer caffeinated beverages, including classic drinks like coffee and lattes, as well as more creative concoctions like Nutella coconut lattes. There are superfood drinks, too. That creative energy extends beyond the menu as the cafe is an inviting hangout spot for artsy types. It’s also where you’ll find locally-made goods as well as craft nights.
Located on the corner of 37th and Bull streets, Big Bon is a buzzy daytime spot known for its bagels, bowls, and Sicilian pizza slices. It started as a pizza food truck before moving into the brick-and-mortar space in 2019 which sports a 7,200-pound wood fire oven. With so much indoor and outdoor seating, it’s one of the best spots for a meet-up in the Starland District. In the morning, a fresh bagel sandwich hits the spot while its bowls, like the beef bulgogi with kimchi, egg, and pickled veggies, make an ideal lunch. Don’t forget to try one of the Sicilian pizza slices that put them on the map.
Known for its tree-lined streets, fine dining, luxury shopping, and prestigious real estate, Charlotte’s SouthPark neighborhood is among the city’s most upscale neighborhoods–yet there is still something for everyone. Consider customizing your trip and making your own magic with the following recommendations for the ultimate day out in SouthPark.
Morning: Fuel up and get focused
Start your morning at Renaissance Patisserie where you’ll easily feel like you’ve traded the Charlotte suburbs for a morning in Paris. Grab a seat on the patio, order a pastry that both looks and tastes like a work of art, and kickstart the day with a proper intermezzo or café au lait!
From there, check your vibe and choose your next excursion:
Longing for peace and quiet?: Book an hour at the Woodhouse Spa. If you’re looking for approachable relaxation, skip the costly packages and opt for their popular, targeted services such as the 30-minute Infrared Sauna with Salt Therapy ($45) to relieve tension, or tuck into a 15-minute Salt Room Session ($40) to clear your mind.
In the mood to shop ‘til you drop?: Phillips Place has you covered with stores like Alice + Olivia and Ralph Lauren, or cruise the expansive corridors of SouthPark Mall for goodies from Aritzia, Belk, Zara, Neiman Marcus, Burberry, Gucci and more. Whether you are investing in a high-end designer piece or indulging in a bit of retail therapy, it is the premier shopping stretch in the Queen City.
Afternoon: Find flavor and family synergy
For lunch, make your way to Mal Pan. This isn’t your average taco joint; it’s a modern, chef-driven approach to Mexican street food. Order the crisp pork belly tacos or a loaded bowl, and don’t skip the fresh guacamole.
Once you’re fueled up, the afternoon is all about engagement:
For the littles: If you have the kids in tow, walk right over to the West Plaza Play Area at SouthPark Mall. The little ones can burn off energy on the modern, turf-covered climbing hills and slides while you pull up a chair at Suffolk Punch Brewing, located directly adjacent to the playground. You can sip a crisp, locally-brewed lager with a perfect, unobstructed line of sight to the play area.
For curious minds: Find indoor learning at SouthPark Regional Library where you’ll discover engaging children’s programs such as interactive storytimes and creative literacy workshops that make learning feel like a game. A stop at Dan Nance’s Historical Arts Studio allows visitors to look at the area’s history captured on canvas.
For those who want to get outside: Soak up the North Carolina sun with an hour at Park Road Park. Take a much-needed stroll around the 11-acre lake and watch the ducks, or walk the shaded trails. It is a green escape in the middle of a bustling community.
Evening: Sip slowly with a moving melody
At the turn of dusk, the arts come alive for all to enjoy. If you love live performances, time your visit with the Charlotte Symphony’s Summer Pops series at Symphony Park, where you can listen to music on the lawn under the stars. Yearning for something a bit more intimate and sultry? Snag tickets to Middle C Jazz in nearby Uptown for a world-class showcase of soul and swing.
Wrap up the day with masterfully crafted cocktails and delicious pre-dinner bites at The Loft at Duckworth. The midcentury modern lounge vibe sets the perfect tone for the evening. When you’re ready for the main course, move on to 800° Lounge where you can sink into a plush seat, order a round of wood-fired specialties, and pair them with a seasonal cocktail to toast a day beautifully spent.
Navigating a new city is tough. Charlotte, the Queen City has much to offer. Get a snapshot of Charlotte to find new restaurants, snacks, and places to visit.
The vast roads of Texas were made for road trips, and although highway exits are lined with chain restaurants, some of the state’s most memorable meals are waiting in small towns. Chefs, bakers, farmers, and pitmasters are putting local flavors in the spotlight, from freshly milled grain to oysters plucked straight from the Gulf, and recipes passed down through generations. These small-town Texas destinations are worth skipping the drive-thru for, proving that sometimes the best part of the journey is what’s waiting on the plate.
Located just outside Austin, this beloved bakery draws crowds for its freshly milled heirloom-grain breads, flaky croissants, and deliciously oversized pastries. Founder Abby Love highlights quality ingredients, including grain sourced from neighboring Barton Springs Mill, and her love for sourcing locally shines through in every bite. Don’t leave without a Big Country sourdough loaf, a ham and cheese croissant, or one of the legendary cinnamon rolls.
Pitmasters Ernest Servantes and Dave Kirkland know that barbecue is serious business. They have earned national attention, including a MICHELIN Bib Gourmand and recognition as one of Texas’s top barbecue destinations. While perfectly smoked brisket, ribs, turkey, and housemade sausages draw crowds, regulars know the sandwiches are worth arriving early for. Save room for sides like Hot Cheeto queso mac, bacon ranch taters, and creamy street corn pudding.
Chef Tiffany Derry is giving North Texas diners something to talk about with The Landing. The sprawling destination combines game-day excitement with a menu created by one of Texas’s most celebrated chefs. Order the smoked brisket spring rolls, warm mustard green and artichoke dip, and Derry’s personal favorite, the fried bologna sandwich, a comfort-food classic elevated with her signature touch.
Located inside Marfa’s historic Brite Building, the cozy West Texas spot was inspired by co-owner Marielle La Rue’s grandmother, who is credited with the restaurant’s and menu’s cozy ambiance. Grab a seat at the horseshoe counter and settle in for dishes including beet-brined deviled eggs, whipped cheese on toast, and a rich Bolognese pasta that tastes like it’s straight from the family kitchen. Finish with a silky berry cake while swapping stories with whoever lands beside you at the bar.
When it comes to Gulf Coast seafood, Raz Halili knows his way around an oyster shell. The second-generation oysterman opened Pier 6 in 2020, and he and executive chef Joe Cervantez quickly garnered praise for the tide-to-table menu and welcoming waterfront atmosphere. Since then, the restaurant and marina have expanded, giving diners even more reason to make a reservation. To make your meal feel like a celebration of the Texas coast, start with a platter of oysters, then move on to the shrimp campechana, and pecan-crusted redfish.
If you are looking for an unforgettable dining experience, make reservations at Ronin Farm. The restaurant hosts magical Friday night dinners that celebrate whatever is in season on the farm. The always-changing nine-course menu highlights ingredients grown on the property and sourced from nearby farmers, ranchers, and fishermen. Spend time under the trees with a curated wine selection, and after dinner, take a candlelit stroll through the herb garden for dessert–it’s farm-to-table at its finest.
A meal at Stagecoach restaurant feels like a taste of Texas history. Located inside one of the state’s longest-running hotels, the restaurant has been a stopover for travelers on the Chisholm Trail since 1943 and continues to draw diners with chef Billy Joe Wilson’s elevated take on Southern comfort food. The menu is a celebration of the restaurant’s Texas roots with dishes like fried green tomatoes topped with dill cream sauce and pimento mousse, Dr. Pepper-glazed pork belly burnt ends, and Shiner Bock chicken.
Southern food markets, chef tips, and excursion spots to get you cooking seafood at home like a pro.
Nothing screams summer like a bite of freshly caught, simply prepared fish. But too often, the idea of cooking seafood at home intimidates people. Looking to gain some confidence? We asked eight chefs to share their dead-simple suggestions for making seafood at home, as well as what to ask and look for when shopping for fish and shell-fish. We also take you inside three next-level seafood markets where the fishmongers are ready to share their tips and tricks with anyone who walks through the door.
The distance from Nashville to the nearest coast is around 500 miles. But walk into Aloha Fish Company, and you’ve traveled no distance to be transported to Hawaii. Undulating blue waves spread across the glossy floor, the tunes are cranked, there’s pineapple shaved ice at one counter, and the seafood, pristine and glisten- ing in the case, recently arrived fresh from the West and East coastlines.
Aloha Fish Company
The brainchild of Jennifer Cheung Cline and her husband, Jerry, Aloha started as a direct-to-consumer ordering platform during the pandemic. Jennifer is originally from Hawaii and worked in meeting and convention planning in Las Vegas for 20 years; Jerry is a longtime corporate chef who trained under Emeril Lagasse. They moved to Nashville in 2019 for a lifestyle change and quickly found jobs in line with their careers. But something was missing.
“It was sushi,” Jennifer says. “Being close to the West Coast, it was just always available and we would eat it with our kids all the time. But there wasn’t much here.” When she was furloughed during the pandemic, she started a conversation with her cousin, who is in the food business in Hawaii, who sparked the idea—he could ship fresh, Pacific-caught seafood to Nashville and the Clines could distribute it.
With a bootstrapping mindset, the cou- ple started ordering 80-pound shipments of fresh fish from her cousin; moonlight- ing in others’ kitchens, they cut and por- tioned the fish and set up a custom-order business, delivering the fish by hand. As the business grew, they transitioned to a shared space where the offerings grew to poke bowls and more. Jennifer also started teaching private classes.
In 2025, they found a permanent home for the shop on the west side of Nashville, inside a collective of repurposed shipping containers where the vibes are easygoing and all Hawaiian. Glass cases display cuts of super-fresh, sushi-grade fish like Ora King salmon, hamachi, swordfish, oysters, and more, and shelves are lined with grocery items from as far away as Japan and Hawaii. One refrigerator is full of grab-and-go items like DIY sushi-making kits, and at lunch they serve fresh sushi and poke bowls. On weekends, Jennifer (who still freelances as a meeting planner) offers sushi-making classes. It’s become a community hub for the neighborhood and a go-to resource for the city’s personal chefs. —Erin Byers Murray
Fish for Tips:
When it comes to seafood, go for quality over quantity. “Yes, the prices for seafood this fresh are at a premium because it’s coming from excellent purveyors. But I would rather people buy smaller portions and maybe eat less but have higher quality,” Cline says. “It doesn’t have to be an eight-ounce piece of fish; it can be five or six ounces with more vegetables and grains,” she says, adding that trusting the fishmonger is what it’s all about. “We’re here with ideas and sugges- tions to help you get there.”
Although Porgy’s Seafood Market is locat- ed in a space that has historically been a fish market, co-owner and ladymonger Caitlin Carney has taken quite a different approach. The market sells only wild- caught Gulf seafood, with an emphasis on bycatch—less-familiar species of fish, such as their namesake porgy—that are unavoidably caught while fishers are inten- tionally fishing for more popular species.
“We don’t carry salmon,” Carney says as an example, so “education is a huge part of what we’re doing. Your fishmonger is educated on what they’re selling and how to cook it. They can suggest sub- stitutions based on what you’re wanting to make.” Porgy’s encourages questions and also offers classes.
Carney founded Porgy’s with chef Marcus Jacobs, who taught her how to choose and break down fish, which she now does with chef Camille Staub, who cohelms the kitchen at Porgy’s. Anything sold in the cases can be cooked and served on-site as a menu item. “It is a really important part of our mission to diversify people’s palates,” Carney says. “Also to help our fishers to sell more product, and to help with overfishing.”—Emily Havener
Seas the Opportunity:
First of all, don’t be afraid to ask. “I recommend talking about fish like talking about wine, understanding the vocabulary that’s going to lead you to the fish you want,” Carney says. “Do you want a light flaky fish, or do you want something that’s higher in fat and more flavorful? Also being comfortable talking about what you’re cooking. Being able to ask the right questions and open to being led into the right direction. A monger is supposed to be a steward of their trade, which means that they want to share it with the world.”
Porgys Seafood Market Image courtesy of James Collier for Paprika Studios
As the oldest seafood market in North Carolina, Zora’s Market and Kitchen is a special part of Wilmington’s culinary history. Acclaimed chef Dean Neff took over in 2024 with Zora’s family’s blessing, carrying on a legacy that began in 1956.
The market stocks sustainable sea- food options including North Carolina catches like bluefin tuna, stone crab claws, University of North Carolina Wilmington-farmed black sea bass, and blue catfish. And Zora’s fishmongers are happy to walk customers through their offerings and answer questions at the seafood counter. For Neff, these are important conversations.
“It’s more about telling the story of the season, telling the story of the seafood, of the people who are fishing, the people that are out there oystering,” he says. “It also, I think, makes the food taste better because you have this elevated understanding of, or at least apprecia- tion for, the work that went into it.”
Zora’s recently reopened its hot food kitchen, offering fresh dishes daily in limited quantities like clam chowder, a smoked barbecue swordfish sandwich, and a fried shrimp burger with sweet and spicy chili slaw. Customers can also buy steamer bags filled with shrimp, clams, potatoes, and corn (with optional add-ons like blue crab and andouille sausage) or try the you-buy-we-fry option and purchase anything from the market to be breaded and fried. The team also recently launched Zora’s Free Fish Program to address local food insecurity, giving away a limited supply of black sea bass every Thursday and Friday on a first-come, first-served basis for those in need.
“Having this market gives us a lot of interaction face to face with people who love seafood,” says Neff, “and it’s this really fun way to connect with people and food and ingredients.” —Tate Jacaruso
Catch the Moment:
The best way to shop at Zora’s? “Just engaging in any kind of con- versation and asking questions,” says Neff, “because it’s how we learn, too. Every bit of knowledge that I’ve gotten about this, somebody has shared with me, whether it be a person who is bringing us oysters or somebody who’s fishing or a dealer that’s selling us seafood. And if you have a question that I don’t know the answer to, I’m going to do everything I can to find out for you, because it’s a journey, and things are changing all the time.”
Tips for Preparing Seafood at Home From 8 Southern Chefs
Ricky Moore
North Carolina Shrimp
Ricky Moore, Saltbox Seafood Joint, Durham, North Carolina
Easy Skillet Shrimp:
Heat a skillet over medium-high heat until it’s hot. Add a little oil or butter (just a tablespoon will do). Drop in 1 pound shell-on shrimp in one layer; don’t crowd. Season with a few pinches of salt. Cook until shrimp turn pink and just start to curl. Flip once. Add 1 or 2 cloves minced garlic and a pinch of chile flakes to the pan, as well as juice from half a lemon or a sprinkle of vinegar. Turn off heat before you think they’re done. Serve straight from the skillet. Peel and eat straight away.
Pair It With:
Limerick Lane’s 2024 rosé from the Russian River Valley is a golden hour sipper that’s bright with a silky finish.
Pro Tip:
Look for North Carolina- harvested shrimp. Buy them fresh and leave the shells on. When visiting your neighborhood seafood counter, first observe how the counter is maintained and organized. Next, ask the attendant when the shrimp arrived. To verify freshness and quality, take a close look at the shrimp; they should be shiny and have a fresh aroma. You can tell if shrimp are old if the tail portion of the shell is frayed or missing, which is a sign of poor quality.
Snapper
Bryan Caswell, Latuli, Houston
Bryan Caswell
Roasted Snapper in Champagne Nage:
Peel 4 carrots and cut into 2-inch-long matchsticks. Cut 1 leek and 1 celery stalk into 2-inch-long matchsticks. Finely chop 4 shallots. In a skillet over medium-high heat, melt 1 tablespoon butter and add half the shallots and all matchstick vegetables. Add a pinch of salt and a few drops of water. Cover and cook until vegetables are soft but not mushy, 3 to 4 minutes. Transfer to a plate to cool. Carefully dry and season 2 (6-ounce) snapper fillets with kosher salt and a little bit of cayenne. Return skillet to medium-high heat, add 1 tablespoon olive oil and the snapper fillets, skin side down. Use a spatula to weigh fillets down for about 30 seconds (so that the skin doesn’t curl up), then cook until just starting to turn opaque. Before they’re fully cooked, transfer to a plate. Return skillet to heat and add remain- ing shallots. Sweat until translucent, about 2 to 3 minutes. Deglaze pan with 3⁄4 cup Champagne or white wine and cook until reduced by half. Add 3⁄4 cup fish stock or water. Return snapper, skin side up, to skil- let, cover, and cook until fully opaque and cooked through. Transfer snapper to serving plates. Return vegetables to skillet until warmed through. Add 2 tablespoons butter and a few tablespoons of finely chopped parsley or chive, plus another splash of Champagne. Stir until butter is melted, then pour sauce and vegetables over and around snapper fillets and serve.
Pair It With:
William Chris Wine Company’s latest release is the Rebecca Caroline, a sparkler made from 100-percent Texas grapes to show off that true Hill Country terroir.
Pro Tip:
Nothing beats a smell test. You don’t want it to smell bad, but if it smells too clean you should also be concerned— stay away if you get any hint of cleaning fluid. You should also gently touch the skin. For fillets, dry and sticky is good.
Dean Neff
Tuna
Dean Neff, Seabird, Wilmington, North Carolina
Smoky Roasted Tuna:
Make a spice paste by mixing a few tablespoons of olive oil with ground dried chiles, coriander, cumin, smoked paprika, and citrus zest. Coat all sides of a 5-inch yellowfin or bluefin tuna loin with paste. Sprinkle all sides with coarse sea salt. Cook tuna directly on a rack in the oven at 225 degrees for about 10 minutes, until internal temperature reaches 100 degrees. Serve sliced with shredded red cabbage tossed with a quick vinaigrette of lime, soy or tamari, plus rice vinegar, fish sauce, and a touch of sorghum or honey. Add slices of fresh avocado for a healthy complement.
Pair It With:
Go rogue and pair this tuna loin with red wine— the Barboursville nebbiolo made in Virginia will bring dark berry notes to offset this recipe’s spiced marinade.
Pro Tip:
Look for tuna loins with a bright red color, firm to the touch, with a clean smell that is nonfishy.
Oysters
Nicole Cabrera Mills, Pêche, New Orleans
Baked Oysters with Kimchi Butter:
In a food processor, combine 2 whole pickled peppers, 2 garlic cloves, 1 tablespoon salt, 1 tablespoon go- chujang, 3 tablespoons kimchi, and 1 tablespoon lemon juice. Puree until there are no more chunks. Add 1 pound (4 sticks) butter and puree until mixture is emulsified. (Or transfer pureed pepper mixture to a stand mixer fitted with a whisk attachment and add butter, mixing to combine.) Scrape combined butter into a contain- er or bowl. (Butter can be stored in a sealed container in the refrigerator for 2 to 3 weeks.) Shuck 3 dozen oysters (or purchase preshucked oysters) and place oyster meat in a cast-iron oyster tray or muffin tin. (For smaller oysters, place 2 oysters in each cup). Spoon 1 teaspoon of kimchi butter over each oyster. Bake at 450 degrees until butter is bubbling, about 2 to 3 minutes. Garnish with a squeeze of fresh lemon juice, a few pinches of kizami nori (dried seaweed, optional), and a pinch of sesame seeds. Serve with crackers or crusty bread.
Pair It With:
Oregon’s Scenic Valley Farms pinot gris is made with partial skin contact, giving it depth and color while still being fruit forward enough to stand up to a bracing kimchi butter.
Pro Tip:
Many grocery stores sell preshucked oysters in a pint or quart. Another option is a seafood market like Porgy’s Seafood Market (read more on page 62), where they sell both fresh oysters for shucking and preshucked. Ask them to shuck the meat for you. A benefit to going there is you get to have a great lunch like boiled seafood or po’boys, too. Also here in New Orleans, P&J oyster company, which recently celebrated their 150th anniversary, takes walk-ins for sacks and gallons of shucked oysters.
Jasmine Norton
Prawns
Jasmine Norton, The Urban Oyster, Baltimore
Garlicky Grilled Prawns:
Toss 1 pound large, head-on prawns with olive oil, a lot of grated garlic, lemon zest, salt, pepper, and a pinch of chile flakes. Let that sit while the grill heats up. Place prawns on hot grates and grill over medium-high heat for about 2 minutes, just until they turn pink, then use tongs to flip them over and cook for 2 more minutes, until they get a little char. Remove from grill to a plate, squeeze some fresh lemon juice over top, and sprinkle with a little flaky sea salt. If you have herbs, tear some basil or parsley and scatter on top. Peel and eat them straight up, stuff into warm bread, or pile over a simple salad.
Pair It With:
To go along with the alfresco meal, whip up a Margarita Rosato using 1 part Bittermilk No. 8 with 1 part tequila, or try a Rosato Spritz using 1 part Bittermilk No. 8 with 2 parts sparkling water.
Pro Tip:
Ask for wild-caught Gulf shrimp (U10 or U12 size if possible). They should smell clean like seawater, feel firm, and have tightly attached shells and no ammonia smell or slippery texture.
Clams
Okan Kizilbayir
Okan Kizilbayir, The Ritz-Carlton, Amelia Island, Amelia Island, Florida
Little Neck Clams with Chorizo:
In a large pot, sweat 4 sliced shallots and 4 sliced garlic cloves over medium heat until translucent. Add 1 pack sliced mild chorizo and cook until fat renders; you don’t want it to color. Add 3⁄4 cup white wine and let it reduce by half. Reduce heat and add 1 (14.5-ounce) can diced tomatoes and cook for 5 minutes. Add 100 little- neck clams to the pot and cover with lid. Check after 4 to 5 minutes to make sure clams are opening. Reduce heat to low and mix gently with a wooden spoon. Cover and continue cooking until all clams have opened. Remove from heat and stir in 1 stick butter, cubed. Transfer clams and sauce to a bowl, squeeze 1 or 2 lemon halves over top, and sprinkle with chopped parsley. Eat with toasted sourdough bread.
Pair It With:
A solid rioja, like the earthy one made by Cune Organic, makes for a light, herbal partner to stand up to the chorizo in this dish.
Pro Tip:
Wash clams thoroughly to get rid of any sand. Smell closely and remove any bad ones if you find them. They should all be closed. Make sure to buy clams from a trusted supplier.
Julia Sullivan
Trout
Julia Sullivan, Henrietta Red, Nashville
Simple Broiled Trout:
Pat 2 butterflied trout fillets dry. Season with olive oil, salt, and pepper. Line a sheet pan with foil and add trout skin-side down. Place under broiler for 5 to 7 minutes. Remove from oven and garnish with a squeeze of lemon juice and a few pinches of torn, fresh herbs, like parsley. Serve with roasted vegetables and a store-bought sauce, if you’d like.
Pair It With:
An Austin-based boxed wine (yes, we said boxed), Gratsi offers up a surprisingly bright and tangy sip with its blend of chardonnay and sauvignon blanc.
Pro Tip:
If I’m purchasing whole trout, I look for clear eyes, moist scales, and red gills. If I’m purchasing fillets, I still look for a nice sheen on the scales and bright, firm flesh. A good fish counter will be able to cut the fish for you.
Crab
James London
James London, Chubby Fish, Charleston
Donna’s Crabcakes:
Spread 1 pound jumbo lump crabmeat on a sheet pan. Pick through for any shell fragments. Crush 1 cup saltines over the top. In a small bowl, mix 1⁄2 cup mayonnaise with 1 egg, 1 tablespoon each dijon mus- tard and Worcestershire, and a few dashes of Crystal hot sauce. Pour mayo mix over crab and let sit for 5 minutes in the refrigerator. Using your hands, grab a fistful of the crab mix and gently form into a thick, rounded patty; it should make about 8. (Do not mix prior to forming into patties because you do not want to break up the crab.) Place crabcakes in the fridge for 1 hour. Heat a skillet over medium-high heat and add 1 tablespoon each butter and oil. Pan fry crabcakes for about 4 minutes on each side. Serve with lemon wedges and a salad.
Pair It With:
Crabcakes call for something light and refreshing—Alabama Light makes a fizzy lager built for drinking alongside a pile of sturdy crabcakes.
Pro Tip:
Crab should smell clean, like the ocean. The best way to ensure you’re getting a great product is to ask the fishmonger when the crab came into them. Anything over 3 days and you should stay away. Canned blue crab will work in a pinch.
3 Places in the South for a Seafood Excursion
There’s no faster way to appreciate your seafood than by getting out on the water for a seafood excursion.
From spring to fall in Biloxi, Mississippi, passengers aboard the Sail Fish cruise into the brackish waters of the Mississippi Sound on Biloxi Shrimping Trip’s shrimping expeditions. During the 70-minute tour, the captain throws out a 16-foot trawl catching everything from white shrimp to blue crab, and educates guests on the local shrimping industry.
Tia Clark left her first career to go crabbing full time in Charleston, and now she teaches groups not only to catch crabs but also to restore habitat through initiatives like rebuilding oyster beds. Participants learn how to cast a net and set bait, and you’re allowed to keep legal-size crabs, so be sure to bring a cooler. You’ll also need an inexpensive fishing license from SCDNR.
Head out toward the Chesapeake Bay from Virginia Beach for a half-day of angling through Dockside Fishing Center. Made for first timers and families, the four-hour excursion includes rods and reels along with a crew that’s happy to bait your hook. Bring your catch back to their waterfront restaurant and they’ll cook it up for a post-fishing feast.
In the center of Meridian, Mississippi, is Jean’s American Eatery, a long-standing restaurant known for serving Southern food built on familiar dishes like fried chicken, turkey and dressing, pork chops, and a range of sides. It’s changed ownership a few times since it opened more than five decades ago, but the menu still follows the structure of a traditional meat-and-three that the original owner, Jean Bullock, created. But at Jean’s, the homemade desserts carry equal weight to the savory items on the menu.
Desserts are handmade daily by Sarah Purvis, whose baking reshaped the restaurant’s approach when the current ownership took over. She’s retired but now spends her days making sweets like coconut cake, banana pudding, and lemon icebox cake. As her son, Elic Purvis, current owner and operator says, “She really is the reason that we have such quality desserts.”
Among those desserts, the caramel cake stands apart. Sarah learned the original recipe from her sister, Elyse Thompson, before perfecting it on her own for the restaurant. Six to seven layers of buttery yellow cake are stuck together with a luxurious caramel icing to balance moisture and stability. The result, as Elic puts it, is a cake that is “spongy, soft, and really light. It’s just the right amount of savory and sweet.”
The icing is a semisoft caramel made with simple ingredients: brown sugar, Karo syrup, butter, and most importantly, time. Making the icing requires a level of control that goes beyond standard cake work. “Caramel is so delicate. You could either burn it in a heartbeat or not cook it long enough,” Elic says. Finally, the outside is glazed with caramel poured over the top so that it drips down to cover the whole cake. “It’s a little bit crunchy but also soft—it just melts in your mouth.”
The caramel cake is claimed by the Mississippi Delta region, about 100 miles away from Meridian, although its influences can also be traced to New Orleans. Regardless, the homemade cakes are not as common as they once were. “There’s not a lot of people that do caramel cakes anymore,” says Elic. “And I think it’s just because it is quite labor intensive.”
The recipe itself remains within the family. “That recipe is guarded with a very secure lock and key that only my mother possesses,” Elic says. “She won’t even give me the recipe.”
The cake’s place on the menu developed quickly. Early batches sold out almost immediately, and demand has remained consistent. Two to three cakes are produced daily, with a noticeable increase during the holidays—Sarah can make up to 100 cakes between Thanksgiving and Christmas. “Being able to manufacture that in a way that it’s the same every single time is difficult. Fortunately, I have a very talented family,” Elic says with pride.
For the Purvis family, the cake remains tied to personal memory as much as it does to the business. “It just reminds me of being home and being with my family,” Elic explains, “and I’m glad we get to share that feeling with people from all over.”
First built in 1929 as an office complex by the Driefuss (translated into Threefoot) family, the 16-story building went through many transformations before a complete remodel restored art deco details and transformed it into a Tribute Portfolio hotel in 2022. Many of the original pieces of the building remain, including art deco tiles and art. The hotel also features a full bar and restaurant on the first floor and a rooftop with food, drinks, and lounge chairs.
As temperatures rise and summer schedules fill up, there’s no better time to plan a getaway. Seek relief from the heat of the season and slow down with a few days of rest and rejuvenation, trading sizzling city heat for cool mountain air, ocean breezes, or waterfront views. Whether it’s a peaceful retreat in Virginia’s countryside or spa treatments at Florida resort, these seven destinations offer a welcome reprieve from the heat.
Southern charm and luxury blend together at Hotel Bardo, a Savannah, Georgia resort with sophisticated rooms and magical views of historic city. The 25-meter pool provides the perfect place to spend warm summer afternoons, complete with private cabanas and cocktails from Bar Bibi. With timeless, Mediterranean inspired decor, this 19th century gothic building provides a unique, luxurious place to escape for the summer.
Experience home away from home at this boutique hotel in Fredericksburg, Texas. Surrounded by natural landscaping, guests can enjoy the laidback feel of the Trueheart with a creekside covered patio, private lawn area, and vibrant rooms. Located in the Texas Hill Country, this oasis is just minutes away from downtown shopping, ample dining options, and outdoor activities. Enjoy a homemade Southern breakfast delivered to suites every morning featuring biscuits and fresh-squeezed orange juice, a foolproof distraction from the Texas heat.
Escape the heat in luxury at the Ritz-Carlton, Amelia Island where one-of-a-kind service meets 13 miles of pristine beaches. Find ultimate relaxation and tranquility in the opulent spa and explore the fairways of the private golf course. The lavish resort provides activities for adults and kids alike, with their Ritz Kids Center offering fun for kids from sunrise to sundown. From saunas and massages to a beachfront pool with tiki bars and cabanas to 7 high-end restaurants, this Ritz-Carlton is a can’t-miss for hot summer days.
Get away from the hustle and bustle in this small-town, waterfront resort with endless activities and amenities. Guests can fill their days with art classes, fishing excursions, wine tastings, and guided explorations of the scenic Virginia area, or unwind by the waterfront pool with a refreshing drink. Head to Fish Hawk Oyster Bar to enjoy a handcrafted cocktail and freshly shucked regional oysters while taking in the river views. With the blend of low-key luxury and curated local experiences, The Tides Inn provides an ideal summertime retreat.
Get a taste of the tropics in Myrtle Beach South Carolina at The Shelby, a charming retro space perfectly nestled between the beach and the city. Go for a swim in the beachfront pool, float down the lazy river, and take advantage of the outdoor lawn games and direct ocean access. With The Shelby Beach Club, you’re never too far from a dip in the water or a refreshing summer cocktail.
Find relief from the blistering heat in this cozy, Nordic style hotel in the North Carolina highlands. Settled amidst the Blue Ridge Mountains, Trailborn Highlands is just minutes away from scenic waterfalls and a plethora of fishing and hiking opportunities in the Nantahala National Forest. Breathe in the refreshingly cool mountain air and take advantage of their cedar sauna, cold plunge showers, and culinary events.
The summer heat can take a toll both physically and mentally, making Edgewater Beach hotel the perfect place to unwind. Nestled along Naples’ white-sand shoreline, the beachfront hotel prioritizes wellness services, providing offerings such as yoga and aromatherapy. Guests can relax and take in the soothing, coastal-inspired decor before grabbing a drink at the poolside bar, lounging on the patio, or enjoying Gulf-inspired dishes from the hotel’s restaurant. Just a short ride from downtown Naples, Edgewater makes the perfect place for both relaxation and adventure.
From eighteenth-century mansions to swanky, Prohibition-era hotels, all of these destinations have been refurbished and updated with plenty of amenities for a modern-day traveler.
Making crabcakes starts with the same labor-intensive process: extracting lump crabmeat from the shell and sifting it to remove any hard pieces while keeping the seafood intact. But what comes next varies across kitchens throughout the South.
The influences of each state, including where the crab is sourced, whether from the Southern Atlantic, the Chesapeake Bay, or Creole-influenced Gulf, are brought to life in a range of crabcake recipes. We’ve gathered examples from five restaurants from Maryland to Louisiana, where you can taste each region’s unique ingredients and preparations.
This downtown Asheville restaurant relies on a few simple ingredients to form its crabcakes: Duke’s Mayo, egg, breadcrumbs, onion, and celery. “There’s just enough structure to hold everything together without masking the crab’s natural sweetness,” chef and owner Mike McCarty says. He and his team loosely form the cakes and pan-fry them to develop a crisp exterior and a moist interior. The mayo adds a Southern touch, while a vinegar-based slaw, a Carolina staple, is served on the side.
True Chesapeake mixes mayonnaise, Worcestershire sauce, mustard powder, herbs, and the Maryland-made Old Bayseasoning that locals use liberally in seafood dishes, adding a dash of spice to the True Blue crabcake sandwich. The sandwich is named for the True Blue program from the Maryland Department of Agriculture, which certifies that crabmeat is locally caught.
The Old Bay and Worcestershire sauce add salty, umami-rich flavors to the crabcakes, enhancing the taste of the Maryland crabmeat, says the restaurant’s chef and partner, Zack Mills. Cooks fold the wet mixture into the crab and panko breadcrumbs, then form it into a baseball like shape before broiling it. “Broiling keeps the delicate texture and flavor better intact” versus frying, Mills says.
The Louisiana crabcake at this fine-dining landmark embraces local traditions, especially since it’s served with a salad of apples and mirliton, a green, pear-shaped vegetable used in Creole cooking (also known as chayote). Executive chef Kris Paladino and her team mix lump crabmeat with Creole seasoning and bell peppers, onion, and celery—the “holy trinity” that makes the base of many traditional Louisiana dishes like gumbo.
The crabcake is also served with a green remoulade, a classic French sauce unique to Louisiana, made with mayonnaise or oil, capers, herbs, and pickles; Paladino says the sauce falls somewhere between a tartar and cocktail sauce. “This version is made green with chives and enhanced with peppers and Creole spices, sharing a taste of place.” Brennan’s uses Gulf Coast crabs, celebrated for their rich, buttery, subtly salty flavor.
The team at Bayshore mixes chives, fresh herbs, mustard, lemon, and enough breadcrumbs to hold everything together without overpowering the crab, says executive chef Giovanni Pisfil. The crabcakes are pan-fried in oil over medium-high heat for three minutes on each side until they develop a golden crust.
Pisfil also adds a touch of ají Amarillo paste, reflecting his Peruvian background and giving the dish a spicy kick that marries Florida and Latin flavors in true Miami fashion. The crabcakes are plated with the waterside restaurant’s housemade lemon aïoli and topped with corn salsa that adds a touch of sweetness. Bayshore also prides itself on its use of Florida crab, which “lets us showcase the natural qualities of the meat—slightly buttery and tender,” Pisfil says.
Chef Alex Eaton reimagines the crabcake through a French lens, serving crab croquettes rather than cakes. She mixes blue crab, Duke’s Mayo, and jalapeños, and forms the mixture into balls that are then dipped in an egg wash, breaded with herbed panko, and deep-fried like a classic French croquette. Eaton uses seeded jalapeños to impart a chile flavor without the aggressive heat.
“Blue crab and peppers are both wildly abundant in South Carolina during the summertime,” Eaton says. “The sweetness of the crab is balanced by jalapeño, which adds another layer of flavor and texture.” Frying gives the croquettes a crisp exterior while keeping the inside delicate.
