Shuai and Corrie Wang, husband-and-wife owners of Jackrabbit Filly and King BBQ in North Charleston, South Carolina, recently came into the spotlight with Shuai’s appearance on Top Chef. “I had a really wonderful experience,” says the chef, who was a finalist. “I met a lot of great chefs and lifelong friends, learned a lot about myself, and I think the chefs really pushed me forward, creative-wise.” When they’re home, the Wangs, in Shuai’s words, “eat like f—ing children,” with chicken fingers a staple. “Corrie makes really, really amazing salad. Besides Chinese food, we make a lot of [Latin] food, particularly Mexican food, so a lot of beans and rice. We’re also big fans of a snacky girl dinner with just cheeses and tinned fish,” he says. For a midnight snack, Shuai reaches for peanut butter and dates, while Corrie says she goes for “some kind of ice cream, and I’ll just take spoonfuls and eat it over the sink.”
Shuai and Corrie Share Their 5 Fridge Essentials
Grocery stores are kind of like our version of wandering a bookstore. We are a little addicted to Lowe’s Foods, because you can also grab a beer while you shop around.” —Corrie Wang
Image courtesy of Sully Sullivan
1. Shaker Cheese
Corrie: I can’t help it. We’ll have some kind of Chinese- or Korean-style noodles, and I’m like, you know what this needs?
2. Gallon of Duke’s
Shuai: We actually buy it by the jug, because that’s how much mayo we go through.
3. CSA Veggie Bag
Shuai: When we have time, we love getting the CSA bag from Rooting Down Farms.
4. 18 Bottles of Hot Sauce
Corrie: People like to gift us hot sauces, and we never defer from opening them until we finish something else.
5. Tortillas
Corrie: We eat a lot of salads, and we’ve started putting them with a tortilla base so that we can still have the burrito fix.
Art, wellness, and food lovers can choose their own adventure in North Carolina’s most charming mountain town.
For the Curious Eaters and Drinkers
Asheville has always punched above its weight in the food and beverage field—the tiny-but- mighty mountain town was long ago branded Beer City and counts multiple James Beard nominees and winners.
Chai Pani in Asheville, Image courtesy of Tim Robison
Among those trophy holders are Cúrate(Spanish tapas and wine) and Chai Pani(Indian street food), 2022 James Beard Award winners for Outstanding Hospitality and Outstanding Restaurant, respectively. In 2025, chef Ashleigh Shanti’s first cookbook, Our South: Black Food Through My Lens (Union Square & Co.), won a Beard media award; find her cooking up hot fish sandwiches, sweet potato cabbage pancakes, trout bologna, and shrimp burgers at Good Hot Fishin South Slope, a downtown neighborhood full of local craft beer taprooms. MICHELIN Guide’s first American South issue in late 2025 recognized multiple eateries, including Luminosa, Mother, Little Chango,Tall John’s, The Admiral, and Leo’s House of Thirst. You can also go behind the tanks and see how it’s all done on a 90-minute production tour (with tasting samples) of New Belgium Brewing, perched above the French Broad River in West Asheville. Sierra Nevada in Mills River has a flight of tour opportunities, from 45 minutes to the three-hour Beer Geek Tour.
Willy Wonka was make-believe; Asheville’s world-famous French Broad Chocolatefactory is for real, and the proof is in the daily Bean to Bar Chocolate Factory Tour, which includes a chocolate tasting. Eat, drink, and walk your way through downtown with insider info and quirky history from local experts with Asheville Food Tours. Three different specialized itineraries with up to seven stops are coursed out over three hours. While appreciating art in the River Arts District, enjoy breakfast at ButterPunk, lunch at Piccolina, and dinner at Crusco, three chef-owned newbies on Depot Street.
For the Arts and Crafts Lovers
Folk Art Center, image courtesy of Chelsea Lane Photography
Western North Carolina has long been a siren call for artists of every medium. The Penland School of Craft, John C. Campbell Folk School, and Haywood Community College have prestigious programs for craft, an expression of form and function inherent to Appalachia. Building the Biltmore Estate beginning in 1889 required legions of skilled craftspeople, artisans, and artists—many emigrated from Europe and then settled in the area.
The gorgeous drive on the Blue Ridge Parkway sets the tone for visiting the Folk Art Center, home of the Southern Highland Craft Guild and the work of hundreds of makers for purchase. Visit Grovewood Villagetucked away on wooded acreage adjacent to the Omni Grove Park Inn for art, craft, architecture (100-plus- year-old English cottages clad in pebbledash), and history. The site once housed the weaving and woodworking operations of Biltmore Industries, currently home to Grovewood Gallery, working artist studios, and the Estes-Winn Antique Car Museum.
Take a linear gallery stroll on downtown Asheville’s main artery; Biltmore Avenue and Broadway Street meet at the Asheville Art Museumat Pack Square. And side streets are abundant with galleries representing local, regional, national, and international artists. Momentum Galleryhas a select display of glass pieces and serigraphs by Dale Chihuly. The River Arts District(RAD) along the French Broad River was one of the areas hardest hit by Helene flooding in September 2024, but there is much reason to celebrate the return of artist studios and reopening of the 50,000 square foot Marquee, a design-centric market.
For the Wellness Seekers
Since the early 1800s, Asheville has been revered as a wellness and healing destination. For nearly as many years, entrepreneurs have packaged ancient and state-of-the art practices to offer visitors invigorating refreshes, inner adventures, and soothing breaks from the daily grind.
Namaste in Nature’s microretreats are a trifecta of hiking wooded trails through quiet forest, meditation and centering at the base of a waterfall, and yoga with mountain views; select sunrise, sunset, or high noon. Balance body, mind, and spirit through a three- step circuit of contrast therapy: heat, chill, relax. Sauna House is intentionally structured with traditional cedar dry and aspen wood wet saunas, a stainless-steel cold plunge, and heated lounge furniture. Shoji Spa and Retreat is Asheville’s only alfresco spa, located 2,500 feet above stress level, immersing guests in Japanese culture and practic- es. Wrap yourself in a yukata (bathrobe) and walk the serene garden path to a private saltwater hot tub, with one open wall to soak in the lush view. Massage treatment packages and lodging options are available to make a weekend of it.
Shed your clothes and let go, supine on the surface of Still Point Wellness’ private Float Lab tank, filled with skin-temperature water and 1,000 pounds of Epsom salt that draws all the tensions, aches, and pains from your body. A float specialist walks novices through what to expect while immersed for 60 or 90 minutes in the darkened and soundproof pool; slowly reenter with a cup of herbal tea under a weight- ed blanket in the Integration Lounge.
For a town of slightly more than 14,000 people, Bardstown punches well above its weight when it comes to hospitality. Known as the Bourbon Capital of the World, this historic Kentucky community welcomed more than a million visitors last year, many traveling the famed Kentucky Bourbon Trail.
Situated about 45 minutes south of Louisville and an hour from Lexington—right in the heart of the “amber triangle”—Bardstown boasts 11 distilleries within a 16-mile radius. For years, bourbon pilgrims would make their rounds among the rickhouses and tasting bars before heading back to larger cities for dinner and overnight stays. Today, a wave of standout restaurants, bars, and boutique lodging makes a compelling case to stay a little longer.
What makes the shift remarkable is the way Bardstown balances old with new. As Kentucky’s second-oldest city, Bardstown remains rooted in historic small-town charm. “We’ve grown—which we needed—but we’ve also kept our character,” says Hannah Medley with Bardstown Tourism. At longtime favorites like Mammy’s Kitchen, the owner still makes the rounds with a warm “how y’all doing?” while just a few miles away, the clubby speakeasy at the newly opened Trail Hotel would feel at home in a major metro. It’s this mix of authenticity and ambition that’s transforming Bardstown into one of the South’s most exciting culinary towns on the rise.
Two words: Yum Yums. Locals know it’s worth arriving early at this third-generation family-owned bakery to snag a box of these braided pastries, their gooey cinnamon-coated centers still warm and glazed golden twist stopped with generous drizzles of vanilla and chocolate icing.
In late 2022, Kentucky-based Common Bond Hotel Collection reimagined a former roadside motel and eatery into the retro-chic Bardstown Motor Lodge and neighboring restaurant, Toogie’s Table. The transformation infused new life into both the rooms and menus, with elevated takes on down-home dishes like country ham fritters, cast iron salmon over rice with kimchi, and when it’s on special, some truly great fried chicken.
Helmed by executive chef and cookbook author Marvin Woods—twice featured at the James Beard House—The Trail Hotel’s open-concept restaurant serves modern Southern fare with style. Highlights include burgoo, tuna sashimi, cornmeal-dusted catfish with chowchow, and a thick-cut ribeye with fried potato wedges, all backed by a deep bourbon list and expertly crafted cocktails.
The Bardstown counterpart to NEAT’s original Louisville location lives up to its tagline of “history by the pour.” Housed in a renovated century-old building, the intimate lounge, along with its knowledgeable bartenders, invites guests to settle in and explore a whiskey list that spans the decades.
Bardstown’s first craft brewery pours housemade beers in a range of styles—from pilsners and IPAs to stouts and sours—paired with a gastropub-style menu. Try the cheese-studded sausage balls (made with local favorite Jake’s Fresh Country Sausage) and the indulgent, double-decker Southern Fire smashburger.
You can’t go wrong with any of the small plates at Willett Distillery’s tidy on-site restaurant—it was a 2025 James Beard Award semifinalist, after all—but the standout is its egg salad: made with smoked Duke’s mayonnaise, lightly sweetened with yolk jam, and layered between pillowy brioche crowned with a delicate layer of shredded parmesan.
This cozy lounge sets the tone for an evening out with a wood-paneled, leather-accented vibe, a light menu of charcuterie boards and flatbreads, and of course, excellent cocktails like a classically made sazerac and a Manhattan riff with Cynar and Benedictine.
Step aboard a restored 1940s dining car for a two-and-a-half-hour round-trip journey through the Kentucky countryside paired with a four-course menu prepared by the train’s chefs. Reservations go quickly, especially for the popular Bourbon Excursion.
Each September, the Kentucky Bourbon Festival transforms Bardstown into bourbon’s epicenter. This year, the four-day event drew guests from 47 states and 15 countries, with roughly 5,000 daily attendees and more than 60 distilleries represented on the Great Lawn outside the Oscar Getz Museum of Whiskey History. Celebrating its 35th anniversary in 2026, the festival has recently been revamped to include a ticketed grand tasting, educational and culinary events, bottle sales, and unlimited reentry. “Being in Bardstown is such a key part of our festival, and we want our guests to experience all the city has to offer,” says festival president and COO Randy Prasse.
The Kentucky Bourbon Festival, Image courtesy of Visit Bardstown
This downtown market is a one-stop shop for stocking your hotel room or rental for a weekend on the Kentucky Bourbon Trail with a variety of Kentucky Proud products, prepared meals, meats and cheeses, and snacks. It’s also the launch point for exploring town via one of its two walking tours.
Yes, it’s a liquor store, but this employee-owned shop doubles as a community hub, offering half-ounce pours of rare whiskies at its tasting bar, a broad selection of single-barrel picks, and a large retail space stocked with hard-to-find bottles.
Most distilleries have gift shops, but the Heaven Hill Bourbon Experience stands out with its curated mix of apparel, barware, books, décor, and bottles—including, on many days, an allocated release or two.
Billed as the world’s first bourbon-centric hotel, The Trail opened in May 2025 and is built on the bones of a historic Holiday Inn. Its 95 guest rooms—many of them centered on a courtyard pool with an oversized hot tub—include eight bourbon-themed suites. Guests can dive into whiskey culture with five bars, a private speakeasy, Par & Pour golf simulator lounge, and even a Bourbon Butler service to help curate excursions. For recovery, the Rejuvenation Room offers a welcome retreat.
Nashville hosts the meet cute between two world-famous eggs.
The inspiration for the jammy deviled egg on Fancypants’ opening menu, says general manager Jake Mogelson, is the Japanese tradition of curing a ramen egg combined with the Southern tradition of deviling one, answering the call of New American and Asian flavor blending at the celebrated Nashville restaurant. “This was one of the first bites that we knew we wanted on the menu,” Mogelson says of himself and executive chef Josh Homacki. “The launching point was wanting to have something familiar and nostalgic but in a new and different way that felt in line with our Asian-influenced menu. I think everybody has a fond memory of eating deviled eggs, especially in the South.”
Mogelson has long appreciated the magic of deviled eggs. “I was the chef in my family at a young age, and I made deviled eggs once when I was nine, and every holiday party, every potluck, I had to make and bring deviled eggs. So it’s almost like a love-hate relationship with them. I love eating them and I hate making them,” he says. The jammy egg yolk gives echoes of the creamy deviled egg texture without the work of separating eggs and yolks, with furikake providing a salty crunch and a Fresno chile relish adding “that perfect balance of heat and flavor.”
Jammy Deviled Eggs With Pickled Red Fresno Relish
Recipe by Jake Mogelson and Josh Homacki
recipe
yields
makes 8 bites
for the jammy deviled eggs
2 cups tamari
3 tablespoons plus 1 teaspoon sugar
1⁄4 cup (scant) sherry vinegar
1⁄4 cup white vinegar
4 eggs
Furikake for sprinkling Pickled red Fresno relish
for the pickled red fresno relish
1⁄2 cup rice vinegar
3 tablespoons plus 2 teaspoons sugar
1 tablespoon plus 1⁄4 teaspoon salt
6 Fresno peppers, finely diced
steps
Mix tamari, sugar, and sherry vinegar with 1 cup plus 2 tablespoons of water. Set aside.
Fill a pot with water and add white vinegar; bring to a boil. With a slotted spoon, gently lower eggs into boiling water and reduce heat to a simmer. Cook for 6 1⁄2 minutes.
Remove eggs from water and submerge in an ice water bath. Once cooled, peel eggs.
In a deep container with a lid, submerge eggs in tamari marinade, ensuring they are completely covered. Marinate for 4 to 24 hours in the refrigerator.
Remove eggs from marinade and rest on a towel. Slice each egg in half horizontally. Liberally cover face of each egg with furikake. Top each with approximately 1 tablespoon of strained relish.
for the pickled red fresno relish
In a small saucepan, combine rice vinegar, sugar, and salt with 6 tablespoons plus 2 teaspoons of water. Heat gently, stirring until sugar and salt dissolve. Let cool slightly.
Place chopped peppers in a jar or bowl and pour brine over them. Make sure peppers are fully submerged. Allow to sit at room temperature for 30 minutes to 1 hour, or refrigerate for a few hours for more flavor.
Azaleas and rhododendrons aren’t the only things catching our attention this time of year in Jackson County, North Carolina. From award-winning bites to exciting new restaurants, spring in the Western North Carolina mountains brings even more reasons to get outside and savor the season.
Elevated Comfort Food with a Side of Charm
Tuna and blood orange carpaccio. Duck confit agnolotti. Heirloom carrots and local mushrooms. Pork meatballs made from a secret family recipe. You’ll find it all at Ilda, a rustic Italian-Appalachian kitchen on Sylva’s Main Street. With an ever-evolving seasonal menu from husband-and-wife duo MICHELIN-trained chef Santiago Guzzetti and Sommelier Crystal Pace, Ilda honors the local landscape and community and is a standout destination for foodies.
An Appetite for Accolades
Jackson County is home to many restaurants and chefs whose menus have turned heads and satisfied taste buds nationwide. Dalaya Thai is the culinary masterpiece of Chef Kanlaya Supachana. Hailing from Chiang Mai, Supachana’s flavorful, cooked-to-order Thai cuisine earned her a James Beard Foundation nomination for Best Chef in the Southeast. We recommend snagging a table outside overlooking Scotts Creek and opting for the daily curry—a spicy special that rotates based on what’s in season.
Just a few miles from Sylva, Haywood Smokehouse in Dillsboro was named one of the “Top 25 BBQ Restaurants in the Country.” It’s famous for its tender brisket, fall-off-the-bone ribs, and expertly smoked specialty meats, but don’t skip the sides—or the homemade pies.
Speaking of treats, at High Hampton’s Dining Room in Cashiers, Pastry Chef April Franqueza adds the sweet touch to the end of every meal—earning her a 2025 James Beard Award® semifinalist nomination for Outstanding Pastry Chef or Baker. Together with her husband Executive Chef Scott, they create southern favorites with Blue Ridge flavor. Start your day with biscuits and gravy or poached eggs with local greens, and enjoy dinner favorites like local North Carolina trout or Elysian Fields lamb. Relish each bite as you take in High Hampton’s unforgettable views of Rock Mountain.
Savor Every Moment
Whether chasing bold new flavors or fresh spring adventures, every meal offers more peak moments to celebrate the season in Jackson County
This past February,The Local Palate joined a gathering at the iconic Fearrington Village to celebrate the debut cookbook of Spring Council, Southern Roots: Recipes and Stories from Mama Dip’s Daughter. Hosted by McIntyre’s Books, the luncheon brought together food enthusiasts, culinary historians, and Southern hospitality during a memorable afternoon that blended generational storytelling with exceptional comfort food.
Daughter of Mildred “Mama Dip” Council, Spring grew up in her mother’s Chapel Hill restaurant, Mama Dip’s Kitchen, where a legacy of hospitality became foundational to her understanding of food and family. Southern Roots weaves together beloved recipes with personal narratives, candidly capturing the heart and soul of the Council family’s culinary traditions, specifically the Council women. The cookbook isn’t just a collection of recipes, it’s an homage to the Southern table, the women who cooked it and through that created a medium for connection and community.
The event began with a guided discussion led by the renowned food historian Marcie Cohen Ferris who spoke with Council about Mama Dip’s profound influence on Southern food culture, as well as her personal journey as both a daughter and culinary heir. Council sat in a soft and regal fashion as she read excerpts from her book that painted the picture of an older Chapel Hill surrounded by historical Black communities. The conversation bellowed with the memory of how Mildred Council became an iconic figure in Chapel Hill, North Carolina, and beyond. Her restaurant opened in the early 1980s, and became a beloved fixture that served up traditional Southern fare, introducing generations to the intersectional flavors of Carolina cooking. As Ferris and Council shared memories of Mama Dip’s influence on their lives and careers, they also highlighted the importance of storytelling in Southern cuisine.
Fellow Carolinian culinary luminaries sat in celebration of Council, including food historian and writer Dr. Cynthia Greenlee, renowned chef and author Bill Smith, and the award-winning chef Vimala Rajendran of Vimala’s Curryblossom Cafe in Chapel Hill. These culinary voices echoed the sentiments shared by Council and Ferris, underscoring the significance of food as a cultural bridge that celebrates history, femininity, and placement.
After the conversation, attendees were treated to a classic family-style lunch that embodied the heart of Southern comfort food, including crowd pleasers like shrimp and grits, creamy mac and cheese, crispy fried green tomatoes, and perfectly roasted salmon. Each dish was a tribute to the flavors that Mama Dip made famous, refreshed with Council’s personal touch.
The luncheon was a tribute to the legacy of a mother, the richness of Southern Black food traditions, and the bonds that grow around the table. The cookbook, meanwhile, is sure to become a treasured addition to the culinary canon, sharing a piece of Chapel Hill and Mama Dip’s Kitchen with the world.
Spring Council’s Collards and Italian Sausage Lasagna
2 spicy Italian sausage links, removed from casing
1 (14.5-ounce) can diced tomatoes, drained
1 (24-ounce) jar pasta sauce
2 teaspoons dried basil
1 teaspoon dried oregano
½ cup grated Parmesan cheese
1 cup ricotta cheese
2 egg yolks
2 cups cooked collard greens
8 ounces mozzarella cheese, sliced
8 ounces provolone cheese, sliced
steps
Preheat the oven to 350°F.
Cook the lasagna noodles in boiling salted water until al dente, 10 to 12 minutes, stirring frequently to prevent sticking. Drain and add cold water to cool. Drain and place the noodles on a baking sheet lined with parchment paper and cover with a kitchen towel.
Sauté the onion and garlic in the olive oil over medium–low heat in a large skillet until the onion is soft but not browned, about 5 minutes. Stir in the sausage and cook until browned, 2 to 3 minutes. Drain the oil from the sausage. Add the tomatoes, pasta sauce, basil, and oregano to the sausage mixture. Bring to a simmer and cook for 10 minutes, stirring occasionally.
In a small bowl, combine the Parmesan cheese, ricotta cheese, and egg yolks. Line the bottom of a 13–by–9–by–2 baking pan with 3 lasagna noodles. Spread half of the ricotta mixture first, then half of the meat sauce, half of the collards, a layer of mozzarella, and a layer of provolone and top with 3 lasagna noodles. Repeat laying the ricotta mixture, meat sauce, collards, mozzarella, and provolone. Finish by topping with 3 noodles and ending with a layer of provolone cheese on top.
Bake uncovered for 25 to 30 minutes. Your lasagna is ready when everything is heated through and the cheese is completely melted. Let it rest for 15 minutes before serving.
n 2015, when Jason Ryczek was executive chef at San Francisco’s Farallon, he was called out of the kitchen to meet a diner. Expecting a purveyor trying to sell him something, he was surprised to find Deborah Keane, founder of California Caviar Company, who was so impressed with his preparation of sturgeon that she invited him to join her lauded caviar program.
Known in the culinary world as the Caviar Queen, Keane began by teaching caviar classes before founding her own sustainable sturgeon farm in California’s Sacramento Delta. When she launched her invitation-only Caviar Camp, Ryczek was among the first chefs asked to participate. What began as a passing interest has turned into nearly a decade-long tradition of returning each year to hand-select the sturgeon that will define the caviar program at Little’s Oyster Bar in Houston where he now helms the kitchen.
Camp Caviar
“The first time I got into a tank with a sturgeon, it was a little frightening because they are huge,” Ryczek says. “It’s not about being bitten. They are so strong and flexible because their entire skeleton is made of cartilage. I’ve been lifted off my feet and pushed back down into the water by a sturgeon. When you come out of the tank, you’re definitely a little beaten up.”
While the farm-raised white sturgeon Ryczek is interacting with are between six and eight feet long, in the wild, the prehistoric fish, considered the largest freshwater species in North America, can grow to be more than 20 feet long.
“Anytime I can participate in a program that really stands for something, it is a big deal to me,” the chef adds. “This prehistoric animal is facing extinction, and caviar is what is paying for the farms to raise them and restock the native areas where they are from.”
Each year, Ryczek selects his fish through a careful process but says there is no magic formula because “it all comes down to the roe.” Using a one-inch scalpel, he makes a small incision near the reproductive area and extracts a sample of roe with a straw. “Sturgeon are bottom feeders, so they have very little feeling on the bottom of the bel- lies,” he explains. “Once I have the roe, I clean it with water, look at the size and color. I pinch it to test the texture and then taste it.”
For Ryczek, the texture of the roe matters as much as taste: “I like when the fat coats your mouth, close to creamy, nutty butter. I like to say that the taste and smell should be reminis- cent of its native waters, like standing on a jetty and getting a face full of mist.”
Tasting the roe at Caviar Camp is an approximation of what the caviar will turn into nearly two months later once it arrives in Houston at Little’s Oyster Bar. While the curing process is top secret, Ryczek says that he strives for the lowest sodium content with the best texture. “I want to get the right cure so that the skin has the perfect burst, almost like you’re popping bubbles.”
For Ryczek, part of producing his own caviar is also about educating diners and sharing his process. His well-versed staff walks diners through the story of each selection.
While some chefs compare them- selves to artists, Ryczek considers himself a craftsman. He uses as much of the fish as possible, including filets, skin, and even marrow, building dishes that evolve with each year’s catch. “I try to think about the fish and where it is from, and how I can translate that on the menu,” he explains. “I try to be respectful of this creature while finding the flavors that come through.”
In a glass jar, combine cream and buttermilk and stir well. Cover and leave jar at room temperature for 24 hours (yes, you’re inviting bacteria, but it’s the good kind). Then, store in refrigerator and use within 1 week.
For an indulgent touch to holiday festivities, we’ve rounded up the South’s best caviar, from Kentucky to the Carolinas, to brighten appetizer spreads.
Place the eggs in a small pot and cover with cold water. Place pot on burner and bring to a boil. When eggs reach a boil, turn off heat and cover for 15 minutes. Take the eggs out of […]
As spring makes its way into the sticky heat of a Southern summer, we’re looking for ways to refresh the season ahead. We’ve kept a close eye on new and unexpected ingredients on menus, notable strides in design, and the hot trends that keep us excited for what’s happening in the South right now..
Trend 1: Statement Bathrooms
Some might scoff when they see this trend is about pretty bathrooms. But, let’s be realistic, if you’re visiting a restaurant, the washroom is an essential part of the experience. And restaurateurs are taking notice. The washroom acts as an extension of a restaurant’s design, and attention to detail matters too, like offering small mints or flossers for guests as thoughtful touches.
A cult favorite is the bathroom at Vern’s in Charleston. Perfectly aligned with Vern’s laidback, welcoming atmosphere, their bathroom is overgrown with foliage and a signature scent that prompts most bathroom guests to check the candle label.
The restrooms at Albertine in Charlotte have a whole vibe. Naturalist wallpaper with muted tones are contrasted with the showstopping marble veined sink. Another thoughtful touch is stalls with doors that actuallyreach the floor for ultimate privacy.
For an insider’s catalog of some of the best washroom art across Charleston and beyond, follow @waterclosetart.
Trend 2: Kosho
A menu ingredient we’ve seen on a rapid rise is kosho. Kosho is a fermented paste made from citrus zest, chili peppers, and sea salt. It adds a vibrant, fresh boost to any dish but lends itself exceptionally well to fish and hearty proteins.
At Japanese tavern Shokudô in Charleston, chef-partner Masatomo “Masa” Hamaya incorporates multiple uses of kosho into his dishes including black cod with misodare and a lime kosho, and a beef short rib with amarodare, shiitake, and a lemon kosho.
The raw bar at newly-opened Lion’s Share in Nashville features a housemade mandarin kosho delicately paired with a shima aji (striped jack) marinated in glaze from its own bones.
A crowd-favorite signature nigiri at O-Ku in Atlanta is their “Snow King” that incorporates blue crab, garlic butter, and a yuzu kosho.
Trend 3: Burrata Brine In Cocktails
Egg white might be dethroned as the king of frothy cocktails and mocktails.
At Glasshouse Kitchen in Durham, beverage manager Greg Dreyer is using burrata brine. “The cheese’s strained liquid is creamy and slightly salty which acts as a foaming agent adding unmatched body and visual appeal,” he says.
Dreyer’s Beet Me To It mocktail showcases the burrata brine alongside Little Saints St. Juniper Non-Alcoholic Gin, housemade beet apple shrub, lemon juice, and mint.
recipe
yields
Makes 1 mocktail
ingredients
1.5 ounces Little Saints St. Juniper Non-Alcoholic Gin infused with juniper, lion’s mane mushroom, and cucumber
1 ounce of house-made beet apple shrub
0.5 ounces freshly squeezed lemon juice
0.75 ounces strained burrata liquid
5 mint leaves, muddled
steps
Shake and strain into a tall mason jar with ice
Garnish with a mint sprig
Trend 4: Classic Desserts Go Savory
There’s a long-standing debate about whether it’s better to finish a meal with something sweet or savory. No matter which side you’re on, chefs are now experimenting with classic desserts with a flamboyant savory spin.
At Perso in Louisville, Kentucky, executive chef and owner Emil David and chef Drake Aldrich have launched a Berkshire pork éclair with fermented ramps, horseradish, sorghum, and mustard. Trust us, you’ve never tried an éclair like this.
If you’re looking for a more subtle integration of savory flavors, Post House Inn offers a goat cheese crème brûlée with goji berries, pine nuts, arugula, and a fermented strawberry vinaigrette.
Trend 5: The Rise of English Pubs
The English Cotswolds are taking over the South, and we’re here for it. Whether it’s cozy wood-burning hearths, artfully hung taxidermy, or classic British dishes like fish and chips and sticky toffee pudding, these newly-opened pubs will have you transported abroad in one bite.
Robbie Wilson and Emily Perry Wilson returned to Nashville opening Lion’s Share, a contemporary take on an English tavern with a timeless aesthetic that is both historic and trendsetting. Read the full First Look article here.
Across the South, bakeries are doing more than just serving bread and pastries; they’re shaping community, preserving tradition, and reimagining what it means to gather around food. From nonprofit kitchens rooted in cultural identity to century-old institutions still baking the same loaves by hand, each of these spaces tells a story that goes beyond the counter. Together, they highlight how baking can honor old-world traditions and bring people together one baked good at a time. Here are 10 of our favorite Southern bakeries to try.
Nestled in the cozy Cannonborough-Elliotborough neighborhood in Downtown Charleston sits Sugar Bakeshop, a neighborhood gem that bakes fresh desserts every morning. Started almost 20 years ago by couple, Bill Bowick and David Bouffard, Sugar has become wildly popular in the Holy City. The pair were originally architects in New York City, but moved to the Lowcountry to start their bakery inspired by Bill’s grandmother’s baking. Each day, you can find a dazzling selection of moist cupcakes and soft cookies that have the perfect amount of crunch. If you’re not in the mood for either of those, you can also browse their other desserts, such as glazed cinnamon rolls, chewy brownies, and creamy yet tart lemon bars. With all the options, you could spend hours deciding what to choose, and it’s impossible to leave the store without toting one of their iconic white and teal cupcake boxes. Sugar Bakeshop is a Charleston staple and a must-visit if you are in the area.
Inspired by South African flavors, Kuluntu Bakery is a small-scale commercial bakery operating out of Stephanie Leichtle-Chalklen and her husband Warren’s home on the outskirts of Dallas. Meaning “community” in isiXhosa, a South African language of the amaXhosa people, Kuluntu functions as a nonprofit bakery to create a more equitable food system and community by connecting the food industry, consumers, and partners to uplift women and recognize the humanity of all food workers. The bakery began as a way to alleviate the stress of grad school. Eventually, Leichtle-Chalklen went on to train at some of New York City’s top bakeries, where she also gained firsthand insight into the industry’s darker side, which included the persistent gender inequalities that affect many commercial kitchens. When establishing Kuluntu, she aimed to help end gender inequality in the culinary industry. She now hosts programs that teach women skills to help them navigate these issues in the workplace. She also offers baking classes and custom preorders, which you can pick up in her own backyard.
New Orleans has a rich bread history, and Leidenheimer Baking Company has been central to shaping it. Since opening its doors in 1896, Leidenheimer has been serving the New Orleans area with delicious crusted French bread. Now operated by the fourth and fifth generations of the family, their bread is still made using the same time-honored process, over 120 years later. While they specialize in Po’boys, they also serve muffulettas and gourmet hamburger buns. Po’boys originated in New Orleans in the 1920s, created as affordable sandwiches for striking streetcar workers and later becoming a staple of the city’s food culture. Whether you’re grabbing a classic Po’boy or a muffuletta, a stop at Leidenheimer is a must to taste a true piece of New Orleans bread tradition.
Joy Wilson wanted to get to know her Bellville, Texas, community more, so she thought, what better place to do it than her own backyard? The Bakehouse Texas is a monthly pop-up bakery from Joy the Baker, baked straight from her garage workshop and backyard cottage kitchen. This small-batch bakery was born of a simple love for bringing people together through everything sweet. Each month, she offers seasonal Bakery Boxes featuring a rotating selection of pastries, breads, and baked goods. Her famous Texas Bakehouse chocolate chip cookies loaded with Guittard chocolate are included in every box. Still, the rest is a surprise, ranging from giant cheddar scallion scones with hot honey butter to lemon poppyseed kolaches. Joy and her husband Will are expecting their first child this spring, so they have paused the monthly pop-ups but plan to hit the ground running on the first Saturday in September.
Lionel Vatinet really takes the saying “if it ain’t broke, don’t fix it” to heart. After years of traveling the globe to find the secret to good bread, Vatinet, along with his wife and partner Missy, fulfilled his lifelong dream of opening a Bakery in Cary, North Carolina. La Farm’s founding philosophy is rooted in Vatinet’s training and mentorship within France’s prestigious artisan guild, Les Compagnons du Devoir. A distinctive three-day process shapes the breads, enhancing both their flavor and texture. Each loaf is handcrafted daily with unbleached, unbromated flours. Vatinet produces 15 different bread styles and an additional 20 seasonal breads throughout the year, using a European-style hearth oven. Each bread is hearty yet light with a crunchy exterior and soft insides. There is a reason La Farm is so successful, and you can taste it in each bite.
Croissants Bistro and Bakery has been a local favorite since 1995 and is still the perfect first stop of the day for beachgoers in Myrtle Beach, South Carolina. Owned by South Carolina Restaurateur of the Year and South Carolina Chef Ambassador, Heidi Vukov, this coastal brunch spot serves everything from in-house freshly roasted coffee and mimosas to homemade soups paired with sandwiches. Vukov aims to combine the freshest ingredients with outstanding service to create a memorable experience for every guest. Some menu favorites include baked brie topped with a refreshing lemon-blueberry compote, gooey Bananas Foster French toast, and the melty fried green tomato and pimento cheese melt. Whether you’re looking for a quick grab-and-go coffee or a place to sit for as long as you want, Croissants is the perfect place to pop in.
While in Birmingham, Alabama, Continental Bakery is a great place to start your day. The spot is a local favorite known for its artisanal breads and pastries made daily from scratch. Their signature loaf is their sourdough, which takes 48 hours to produce. The process begins with a 30-year-old wild yeast starter cultured right in the Magic City. The loaf is crafted into a traditional, hearty 4½-pound loaf inspired by the French countryside, but they’re happy to cut it into halves or quarters for guests. They also offer other baked goods such as vegan yeast rolls, flaky twice-baked sweet croissants, and a Southern favorite, Queenies. If you’re in Birmingham, stop by Continental Bakery to experience some of the city’s best European-style breads and pastries in a cozy, local setting.
In the same storefront that housed the iconic Back in the Day Bakery by Cheryl Day, the fifth concept of the FARM hospitality group, Flora and Fauna, is now open. The name is a nod to the restaurant’s connection to local farms and purveyors in the Savannah, Georgia area. Flora and Fauna preserves the spirit of Back in the Day by offering fresh-baked bread, French-inspired pastries, and a curated selection of locally sourced lunch options. The menu blends classic Southern charm with timeless French influences, with items like a crispy fried chicken and pimento cheese breakfast sandwich next to a baguette packed with Parisian ham, spicy Dijonnaise, arugula, and gruyere. Alongside the bakery is a supper club-style dinner service designed to evoke the emotions of a nostalgic family meal, but with more elevated dishes. Flora and Fauna bridges past and present, honoring a beloved legacy while introducing a fresh, elevated vision for Savannah’s bakery scene.
Le Bakery & Cafe in Biloxi, Mississippi, is a Vietnamese-influenced bakery led by Sue Nguyen and her family, where tradition and community go hand in hand. Customers line up daily to snag their classic French bread and pastries, as well as bánh mì, Vietnamese Po’boys, and refreshing bubble teas. Inside, the space is simple, with most of the emphasis on the freshly made treats that line the main counter display. Nguyen’s goal is for the bakery to feel approachable and welcoming when customers walk in. The outstanding service and delicious baked goods are what keep people coming back again and again.
Now located in the colorful Wynwood neighborhood in Miami, Florida, Zak the Baker is a destination for a wide variety of traditional breads and pastries. Zak Stern opened his bakery with the hope that the place could connect the community with the spirit of tradition, and its success is evident when, as he puts it, “You have these moments when you see people transcending beyond their ideology and their beliefs and their tribes,” and all walks of people are enjoying his goods. Menu standouts include his classic Jewish rye and olive za’atar batard as well as the flaky hazelnut croissant and buttery guava and cheese pastelito. Zak the Baker is more than just a bakery and has become a place where tradition, culture, and community come together in every loaf and pastry.
