Just north of Charlotte, the towns of Cornelius, Davidson, and Huntersville make it easy to turn a simple day into something special. With lake views, cozy spots, and plenty to explore, Lake Norman sets the scene for a romantic day done right.
Every good date begins with breakfast or coffee. In Cornelius, neighborhood cafés Waterbean and Cocotte serve up classic pastries and rich coffee, the perfect way to ease into the morning. The coffee shop vibes in Davidson are hard to beat, too. Summit Coffee’s original location, known as “Basecamp,” sits right on Main Street. Known as a hot spot for Davidson College students, it’ll take you back in time to your college days the second you walk through the door. Harvest Artisan Café has breakfast covered in Huntersville with toast, salads, smoothies and more. Any of these will get your day going. They’re even better with a plus one.
Kindred
After breakfast, the best place to be is outside. Lake Norman’s parks make it easy to trade busy schedules for quiet trails and fresh air. Explore 16 miles of trails at Latta Nature Preserve and stop by the Quest Center for a glimpse into the area’s wildlife. Ramsey Creek Park is another great place to linger along the shoreline. The park offers a sandy beach, shaded picnic spots, and open views of Lake Norman that feel made for a slow afternoon. Take a walk along the water, stretch out on the beach, or simply sit back and watch the boats drift by. Around here, moments like these are part of the charm.
By midday, appetites start to kick in, and it’s time for lunch. Davidson alone could keep you busy for weeks, with beloved spots like Kindred and The Soda Shop drawing folks from all over. Closer to Cornelius, 131 Main has long been a go-to for a sit-down lunch that’s polished yet relaxed. Over in Huntersville, Birkdale Village offers a bit of everything, where you can wander from a great meal into endless shopping or simply linger in the social district without any real agenda.
As the afternoon rolls on, here’s your excuse to raise a glass. Spots like Suffolk Punch Brewing, King Canary, and Lost Worlds create the kind of atmosphere where one drink often turns into two, just enough to get you started on the perfect nightcap.
When evening arrives, the lake truly shows off. Waterfront restaurants take over golden hour, and dinner stretches into the night over fresh food, craft cocktails and the sound of water nearby. Lake Norman’s Hello, Sailor, North Harbor Club, and LakeHouse Wine Bar & Grill all set the perfect lakefront scene.
Whether it’s coffee for two, a quiet walk in a lakefront park, or dinner by the water, Lake Norman proves that the best romantic outings don’t require much planning — just one special person and the perfect date night destination.
A legendary Southern dessert is turning 75. Bananas Foster was created in 1951 in New Orleans at Brennan’s, and its origin story starts with too many bananas. Siblings Owen and Ella Brennan asked chef Paul Blangé to utilize a surplus at the family’s produce company. What commenced was an alchemy of butter, brown sugar, banana liqueur, and rum flambéed tableside. It remains the French Quarter’s best light show, repeated nightly across Brennan’s eight storied dining rooms.
Marking its 80th year, Brennan’s is now led by its first female executive chef, Kris Padalino. Her pastry acumen makes her an ideal guardian of the beloved dessert. “Bananas Foster is more than just a dessert; it’s a piece of culinary history,” she says. “Whether you’re enjoying it in our dining room or trying it in your home kitchen, you’re participating in a tradition that connects generations of diners to the soul of New Orleans hospitality.”
The dish echoes the making of caramel and is easy to achieve at home. Don’t fear the flame; alcohol burns off quickly and is contained by the pan. An oval shape works best. The dessert is spooned over vanilla ice cream, so use a good one. The completed sauce is resplendent, warm and glossy, and deserves a quality partner.
Like its hometown, Bananas Foster is equal parts theater and indulgence, proof that at Brennan’s, sweet endings are an integral part of the New Orleans refrain: laissez les bons temps rouler.
Get the Recipe
Image courtesy of Sam Hanna
Recipe
yields
Serves 2-4
ingredients
¼ cup butter
1 cup brown sugar
½ teaspoon ground cinnamon
¼ cup banana liqueur
4 bananas, peeled and cut in half length wise, then halved
Countertop butane range (about 8,000 BTU) with 8-ounce butane canister
steps
Combine butter, sugar, and cinnamon in a large, oval-shaped sauté pan. Place pan on gas burner over low heat and cook, stirring, until sugar dissolves. Stir in banana liqueur, then place bananas in pan. After about 2 minutes, when bananas soften and begin to brown and butter and sugar are bubbling, carefully add rum. Continue to cook sauce until rum is hot, about 30 seconds.
Tip pan towards you very slightly so dry part of pan gets really hot, about 20 seconds. Then tip pan away from you, not enough to spill the liquid but just enough so that the cooking flame can catch alcohol fumes and ignite. Immediately level the pan flat on the burner and turn off the gas. Flame will burst up so be prepared, but don’t worry: It will die down quickly. You can keep a metal lid or pan cover on the side if you’re worried about the flame extending too long.
When flames subside, scoop bananas out of pan with tongs and place four pieces over each portion of ice cream. Generously spoon warm sauce over ice cream and serve immediately.
A posterchild for coal country revitalization, Fayetteville serves as the northern gateway to the neighboring 70,000-acre New River Gorge National Park & Preserve and has parlayed outdoor tourism into an explosive and ongoing renaissance. The tiny-but-famed adventure town is now home to a broad fleet of outfitters and guide services that cater to everything from whitewater rafting to rock climbing and downhill mountain biking. Boutique shops line its quaint streets, and a budding craft spirits and restaurant scene has emerged to feed the thousands of hungry guests who visit each year.
Cathedral Café occupies—you guessed it—a smartly overhauled historic church downtown. Wash down house- made bagels, tasty slices of quiche, traditional breakfast platters, or omelets with savory Equal Exchange coffee drinks or bloody marys in a beautiful converted-sanctuary dining room.
Cathedral Café, Image courtesy of Ryan Persinger Photography
Headed out on an adventure? Let Secret Sandwich Society level up your picnic basket with gourmet handhelds and craft pickles. Bakery-fresh breads are stuffed with regionally sourced meats like sweet Italian sausage or house- smoked pork shoulder slathered in creamy pimento cheese.
Bridge Brew Works sits on the wooded outskirts of town near the border of New River Gorge National Park. Pick from a fleet of 20 house-crafted brews in a rustic farmhouse taproom with exposed rafters, or enjoy the weather in a sprawling beer garden with food trucks and live music on weekends.
No trip to a new destination is com- plete without a stop at a beloved local dive—and Charlie’s Pub more than makes the grade. Expect dim lights, old-school pool hall vibes, a coin-fed jukebox, famous housemade pickles, and killer regional bands on weekends.
Don’t let the hypercasual setting fool you: Wanderlust Creative Foods boasts a fusion of chef-driven, global culinary delights run through a blender of Appalachian goodness. Menus change weekly with stunners like a pair of seared diver scallops served in a pool of grilled summer corn velouté and garnished with basil foam, peeled lemon, edible flowers, and bean sprouts.
Pies & Pints couples an expansive menu of more than 50 regional craft beers, ciders, and THC-spiked concoctions with finger-lickin’-good pub fare and a broad selection of wood-oven pizza. Don’t miss the heirloom tomato pie, which brings a colorful array of meaty, namesake slices complemented by fresh parsley, oregano, basil pesto, mozzarella, and a dusting of Parmigiano-Reggiano.
Bridge Day is the Mountain State’s largest annual single-day festival, and Fayetteville plays its gracious master of ceremonies. The event is held on the third Saturday of each October and focuses on daredevil leaps from an iconic 876-foot single-arch bridge that spans the New River Gorge. Hundreds of base jumpers line up to launch from a monstrous trebuchet, pull the ripcord, and glide through a picturesque tableau of the river winding through forested, thousand-foot cliffs. Spectators watch from the bridge or a 3,030-foot-long catwalk that passes beneath it. But the fest is about more than aerial stunts: There’s a 5K foot race, an organized river float, scenic bus tours through the national park, a downtown chili cookoff, and much more.
The historic Morris Harvey House Inn occupies a stunningly reno- vated Queen Anne-style manor in the heart of town that dates back to 1902. Its five suite-style rooms are uniquely appointed with a mix of period-correct antiques, original touches—think marble-tiled fireplaces with ornate wood casements—and modern amenities like luxury mattresses and walk-in, subway-tiled glass showers. On-site bar and lounge area Rosa’s Speakeasy serves upscale small plates and to-die-for craft cocktails in a Roaring Twenties meets Victorian Gothic setting that feels plucked from the mind of Oscar Wilde.
he South was abuzz with this question even more so than usual with the arrival of the very first MICHELIN guide to the American South, with the award ceremony held in Greenville, South Carolina, last November. We’re thrilled for those recognized, some of whom are also mentioned in these pages.
Once the excitement of the results has worn off, I overheard (and found myself asking) questions like, “did MICHELIN have enough time to really get to know the region?” and “were key representatives of the full range of Southern dining omitted?” While these questions may sound like criticism, I think it’s important that we ask them. It makes me grateful for the access we have at The Local Palate, being based in the South with an ongoing focus on this region. It’s also a reminder of both the responsibility of choosing “the best” and the fact that there’s always next year.
This is why we’ve decided for the past few years of this issue to ask our writers to canvas their states and award superlatives based on what restaurants are doing exceptionally right now. Some of those superlatives are the same, and the rest are up to the writers’ discretion based on their expertise on their state’s restaurant culture. That’s why you’ll find Best Side- of-the-Road Sandwich Shop in Versailles, Kentucky, Best Gelato Outside of Italy in Cary, North Carolina, and Best Basque Meets Southern-Ish Fusion in Houston, all in one magazine, along with a distiller making vodka and bourbon-adjacent spirits with sweet potato in Arkansas chefs serving Champagne-crusted grouper in Mississippi and pairing caviar with Bugles corn snacks in Florida.
One thing’s certain: A restaurant can’t be exceptional without its people, and so many of those people, from chefs to bartenders, servers to dishwashers, are immigrants. We wouldn’t have a restaurant industry at all without the hands, creativity, and welcoming hearts of people who ended up in the South from somewhere else at some point in time or other. It’s something we kept top of mind as we put these pages together, too.
It’s a delicious time to eat across the South, and a time more than ever to support your local restaurant community in every way you can.
It’s officially celebration season. From holy holidays to the Masters, the Derby to graduations, the next few weeks are full of endless opportunities to gather with friends and family over good food and drinks. We’ve collected a selection of cookbooks full of entertaining recipes that capture the variety of the season and give you all the tools you need to host that perfect springtime soiree.
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When you get an email asking if you’d like to take part in filming an episode of Top Chef, you clear your calendar. At least you do if you’re a fan who’s watched every episode of all previous 22 seasons— maybe even multiple times? So that’s what I did last August— hopped on a plane for a whirlwind trip to Charlotte for a day of taping.
The instructions were simple: Be ready for a 4-plus hour day of eating, dress appropriately, be prepared to be honest, and don’t breathe a word. Otherwise, I was told next to nothing.
Top Chef, Espisode 2304 Brittany Cochran and Oscar Diaz, Image courtesy of Paul Cheney: Bravo
I arrived at the shoot location (since the episode is airing tonight, I won’t give too much away) and immediately ran into several other food journalists. We would be dining with a handful of others for an elimination challenge and would be served multiple courses spread over the course of the afternoon. The production team was huge with camera operators, runners, and producers busily prepping the space. I was struck by how gracious and attentive the production team was, clearly explaining what would happen and making sure everyone stuck to the ground rules: no phones, no speaking too loudly, avoid looking directly at the judges and contestants, and when they put the camera in your face, be honest.
We were ushered onto the set and the journalists were all seated together—our table of eight was full of highly opinionated media personalities who were experts at critiquing the food in front of us…and we were hungry. Which was good because we were about to go through 12 courses. Judges Tom Colicchio and Gail Simmons and host Kristen Kish walked by, casually heading to their table, with chef Greg Collier and his wife Subrina, and Houston chef Tristen Epps (last season’s winner), among them as guest chefs.
Much of making television is hurrying up to wait. So we waited and speculated on what may be coming up this season. (At the time, we weren’t yet aware that North Carolina chefs like Durham’s Oscar Diaz of Little Bull and Charlotte’s Brittany Cochran of Stagioni were in the mix.)
When, at last, the dishes started rolling, it was as entertaining as it looks on television with dishes ranging from elevated, balanced, and well-executed to others that were clearly a struggle. We were given a menu and more than a few dishes didn’t match their descriptions, making us wonder if the dreaded “time’s up, utensils down” timer had bested those contestants. In between dishes, an unassuming microphone was placed before us, cameras pointed at our faces, as we were asked to honestly dissect the dishes. The table was ready for it—sound bites flew, opinions were unflinching. How much ends up in the final episode will be revealed tonight. But being in it felt as high stakes as the competition we were witnessing.
With 12 contestants still in the game, the season has a long way to go. Personally, I’m rooting for our Southern chefs as well as all of the guest judges and businesses that the show is shining a spotlight on, from Greg and Subrina Collier to the team behind Supplerland to past Top Chef contestant Jamie Lynch of Church and Union to the heat-seeking farmer behind PuckerButt Farms. However it plays out, spending a day on set made it clear that everyone on the production, host, judges, and chefs included, was hard at work giving the Carolinas food scene its due.
Judge’s Table
We asked Top Chef host Kristen Kish and judges Tom Colicchio and Gail Simmons to share their thoughts on the Carolina food scene, how the show remains relevant, and what they were snacking on in between takes.
Pictured: (l-r) Emeril Lagasse, Kristen Kish, Tom Colicchio, Gail Simmons, Image courtesy of Paul Cheney: Bravo
Gail Simmons: Charlotte is a very fast-growing city, and I think with that comes a lot of change. And more and more I’ve been hearing from chefs, not just in Charlotte, but all around the Carolinas and surrounding states that there’s so much going on here, that it really feels like they’re having a culinary moment.
Tom Colicchio: I spent a lot of time in the Lowcountry because I used to consult with the Kiawah Island Club for about 15 years. And, look, there’s always been really good food here, going back 30, 40, 50 years. And now you have chefs trained in French technique, and that really adapts to the Southern kitchen. And, you’re seeing so many young Black chefs stepping forward, claiming back their food, and being proud of that. Those are just a few reasons you’re really seeing a shift now and seeing Southern food become more creative. Plus, whenever there’s a good farming culture, especially small family farms, there’s a good food culture, and that turns into a good restaurant culture.
Kristen Kish: I think [Charlotte] was primed for this. There are so many great cities that Top Chef can go to and this city has been ready. It’s a place with great food and great storytelling and amazing chefs doing a phenomenal job, but also a place with amazing history.
Top Chef episode Kirsten Kish and Tristen Epps, Image courtesy of Paul Cheney: Bravo
Gail Simmons: With Top Chef, we’re showing that there’s incredible food in every part of this country, and there are roots and traditions and immigrant pathways and stories to be told from the ingredients everywhere we go. I think that is a big reason that the show has found so much success. And the other is the chefs. They’re incredible. They are really the backbone of this show, and what it’s always been about—finding talent that are on the brink of greatness, who have incredible training, and who are incredibly passionate and creative and young enough to still have the biggest moments of their careers ahead of them. I mean, it’s been 23 seasons of turning out extraordinary talent who have gone on to become leaders in the industry. We gave them the platform, and they ran with it.
Kristen Kish: I think it’s the fans that give this show its longevity. The fans appreciate the natural drama and I think they like getting a peek into how a chef thinks. I feel like this audience, not just on television, but also in restaurants, are really intrigued by who’s cooking their food now. And for Top Chef, you have to have a wealth of knowledge and different ways of looking at food. Because, of course, you always want to cook your own food, but you can’t just do that, because sometimes those dishes don’t fit the challenge. And the whole point of Top Chef is to play into both. It’s not just about cooking great food. It’s about exercising the creativity and really leaning into the challenges. The most memorable and successful chefs are the ones that can really hone in on showing people what their food looks like in the challenge. That, and you have to have the kind of personality that doesn’t get rattled easily.
Gail Simmons: We had a beautiful meal at Kindred. And I loved Supperland, too. I love grits. Breakfast, lunch, dinner, sweet, savory. I always have them in my freezer, but you know, they’re better here. Also, this city is so fried chicken obsessed. It’s wild. So I’m eating a lot of fried chicken.
Tom Colicchio: Kristen is a real candy freak, a huge sweet tooth. She sources candy for all of us to eat at the judge’s table. I think these [pointing to a bag] are some special edition candy.
Kristen Kish: It’s true. If it’s not Nerds, it’s really any gummies. I like a little sour gummy. It gets me through. But I’m also a big fan of pimento cheese and collard greens.
Greg Collier, a breakfast-food lover, three-time James Beard Award semi-finalist and co-owner of Bayhaven Restaurant Group, walks us through his dirty grits recipe, dropping tidbits of advice along the way.
Easter is truly a great holiday for food as it welcomes the arrival of spring with dishes of vibrant colors, refreshing flavors, and comforting classics. From fresh seasonal sides to charming Southern sweets and lively cocktails, turn a familiar spread into a dazzling table. Pay homage to a traditional menu with a classic lamb dish, but be bold with a savory tomato aspic. Instead of a classic cobbler, try your hand at the blackberry doobie and wash it down with the iconic Masters-inspired Azalea cocktail. Dare to try dishes outside your comfort zone, because after all, this is the celebration of the season. Whether you’re hosting a large crowd or an intimate group, each of these dishes will elevate your Easter spread and impress your guests.
This green tomato jam pimento cheese puff is the perfect addition to your Easter table. The puff is a small, savory bite that layers Southern flavors in a light pastry dough. The golden, flaky puff pastry perfectly complements the tart, yet sweet, green tomato jam mostarda fills the center. Topped with creamy pimento cheese, it adds a tangy depth and slight spice to the puff. The flavors blend to balance the buttery pastry, tangy tomato, and the sharpness of the cheese, creating a bite that is savory, slightly sweet, and full of Southern character.
Built on a neutral vodka base, the ingredients of this spring punch shine brightly. It has a light, citrus-forward profile with layers of sweet, floral, and subtle nutty notes. The unique twist comes from the Nardini Mandorla, an Italian grappa-based liqueur with a funky, almond-like nuttiness that adds depth to the drink. The St-Germain elderflower liqueur softens the Nardini Mandorla with its delicate floral sweetness, and the fresh lemon juice adds bright acidity. Perfect for spring sipping, this standout drink is sure to please your guests.
A Southern Easter staple, the hummingbird cake is a rich, ultra-moist layer cake known for its sweet tropical flavors and tangy frosting. Sometimes referred to as the love child of banana bread and carrot cake, its texture is soft and dense with soft bits of pineapple and banana nestled in. A smooth cream cheese frosting featuring sweet vanilla and pineapple juice is generously spread between the layers. For a satisfying crunch, add toasted pecans to fill your heart’s desire to adorn the frosting. With these island-inspired flavors, each bite teases you of warmer days ahead.
This whole roasted leg of lamb recipe by Issac Toups of Toups Meatery is hard for any home cook to mess up. This classic Easter meat is a worthy centerpiece and tastes rich, savory, and deeply satisfying. After soaking in a 24-hour brine of garlic and herbs, each bite is moist and tender, coating your mouth with that mouthwatering natural lamb taste. If it’s slightly underdone, it will have a perfect texture. If it overcooks, don’t stress, just splash a little red wine over the top, and a slow braise will bring it back. A celebratory but comforting dish, this elevated meat is sure to impress your guests.
Often compared to a “bloody mary in solid form,” tomato aspic is a savory gelatin-based dish considered a staple for luncheons, showers, and holiday tables. It’s nostalgic yet refreshing and sure to charm the company. The base features organic tomato juice gently warmed with seasonings of sea salt, celery seed, hot sauce, lemon, minced onion, and garlic. The result is a bright, tangy, tomato-forward dish that has a smooth texture. Each bite is both tart and savory, with hints of citrus and warmth peeking out from your seasonings. Garnish with fresh herbs, such as cilantro, and serve as a starter or side for your Easter feast.
Named after the iconic blooms that line the course at Augusta National, an azalea cocktail is a bright, refreshing drink with a cheerful pink hue that blends tangy citrus with gentle sweetness. The flavor profile is light and juicy, with pineapple adding smooth sweetness, lemon juice to keep it bright, and grenadine for a touch of depth. It’s fruity without feeling heavy and easy to sip on. The Azalea is versatile, so cater to your guests’ preferences by using a spirit of their choice. This garden party in a glass is garnished with a simple lemon slice, but feel free to dress it up with edible flowers to enhance your Easter experience.
This classic Southern fruit dessert is similar to a cobbler, but instead of its traditional crust, spoonfuls of sweet, dumpling-like buttermilk biscuit dough are cooked right in the pot of juicy, bubbling blackberries. Simmering the blackberries with sugar draws out a rich, syrupy texture and creates a jam-like sweetness balanced by their natural tartness. The soft biscuit pieces add a buttery richness and homestyle comfort. Serve it right out of the pot with fresh whipped cream or cold vanilla bean ice cream for a treat that is sure to delight the table.
For a getaway where comfort meets wellness, look no further than these 10 hotels with luxury spas. From historic Southern estates to modern urban retreats, these hotels pair thoughtfully designed accommodations with spa experiences that elevate your stay. Unwind with Balinese hot-stone massages in the rolling hills of North Carolina, restore your body in a light-filled mountain spa with stone and mosaic accents, or take in sweeping Atlantic views while enjoying steam rooms, whirlpools, and private spa pools. Whether you’re craving a tranquil country escape, a sophisticated city getaway, or a seaside sanctuary, these 10 hotels showcase the best in relaxation and wellness through their world-class spas.
Set inside a former denim mill, Rivet House blends its industrial roots with modern luxury. The 50-room hotel, which opened in 2024, pairs reclaimed wood beams and exposed brick with marble finishes and warm, earthy tones. During their stay, guests are just minutes from downtown and the University of Georgia. The on-site restaurant, Osteria Olio, delivers a fresh take on Italian dining, combining seasonal ingredients and Southern flair. Upstairs, natural light floods rooms with soaring ceilings and large windows, and faux-denim drapery and Americana touches nod to the building’s past. The true standout is The Spa at Rivet House, where you can enjoy personalized treatment ranging from various levels of massages to LED infrared therapy.
Tucked into the beautiful mountains of Highlands, North Carolina, Trailborn Highlands is a peaceful mountain retreat that feels worlds away despite being only a half mile from local restaurants like Wild Thyme Gourmet. The 63-room property is set across four wooded acres and focuses on sustainability and conservation by supporting local land conservation efforts through the Highland-Cashiers Land Trust, using sustainable materials in the guest rooms, and reducing water consumption. The design and color palette, featuring cherry wood accents and earthy tones, echo the landscape, connecting the hotel’s interior to the nature that surrounds it. Recharge at the Nordic spa’s outdoor sauna and cold spritz showers for a hot-to-cold treatment that reduces stress and inflammation.
At the Ritz-Carlton, Amelia Island, sweeping Atlantic views greet you at every turn. Enjoy excellent golf and tennis facilities, exploring the beach, lounging by the pool, and dining at the seven incredible restaurants scattered across the property. The resort leans into its natural surroundings, with decorations in the guest rooms pulling inspiration from the soft hues of the ocean and the sand. While the resort offers something for every kind of traveler, from the Ritz Kids center to elevated dining at Salt, you can’t miss the expansive Spa and Wellness Center. The spa features men’s and women’s wet decks with whirlpools, steam rooms, and saunas, as well as massage chairs and a private spa pool, making this a destination for a rejuvenating seaside escape.
Set along one of the Southeast coast’s most beautiful stretches of shoreline, The Sanctuary at Kiawah Island pairs grand, old-world elegance with laid-back coastal charm. Beyond its live oak-lined entrance, the resort opens up to a destination defined by world-class golf, including the famed Ocean Course, along with miles of bike trails and a pristine beach consistently ranked among the nation’s best. Dining is a highlight here, from refined seafood at the Atlantic Room to sunset drinks overlooking the Ocean Course at the Ryder Cup Bar. Each guest room has a private balcony and luxurious details like soaking tubs and curated minibars, and the resort’s five-star spa offers a tranquil escape for guests.
The Albert Hotel brings new energy to downtown Fredericksburg while honoring its historic roots. Set just off Main Street, the 105-room property pairs jewel-toned interiors and custom wood furnishings with nods to the surrounding landscape. A sunken central pool, lively courtyard, and multiple dining venues serving refined Hill Country cuisine or casual barbecue and cocktails create a social, walkable hub in the heart of town. Guest rooms are stocked with locally sourced goods and thoughtful design touches, while balconies open to Fredericksburg’s historic strip. The hotel’s full-service spa is a holistic escape designed for deep relaxation after a day of wine tasting or exploring.
The Westin Cape Coral Resort is a nature-forward escape along the Gulf Coast, where every guest room frames views of winding waterways, lush preserves, and passing wildlife. Set within Tarpon Point Marina, the 300+ suite property provides complimentary water taxis to Fort Myers Beach, bikes for exploring nearby trails, and direct access to boating, fishing, and paddle sports. Spacious one- and two-bedroom suites feature full kitchens, breezy coastal design, and screened-in balconies. You can’t miss the resort’s full-service spa, which provides treatments including 20-minute massages, perfect after a long day on the beach.
Set in Virginia’s stunning Blue Ridge Mountains, Primland Resort’s main lodge features soaring ceilings, exposed beams, and stone fireplaces opening seamlessly to the surrounding landscape through expansive glass walls. Accommodations range from elegant suites to secluded cabins and even treehouses, while outdoors, an Audubon-certified golf course winds through the terrain. Primland Resort’s spa is a tranquil retreat that mirrors the natural world with stonework, mosaic details, and a calming, light-filled design. With restorative treatments and serene surroundings, it offers a grounding escape.
Contemporary art and thoughtful design set the tone at The Joseph, which delivers a polished take on Nashville’s high-energy spirit. The hotel is filled with contemporary art installations, and guest rooms feature leather accents, mother-of-pearl touches, and in-room turntables stocked with curated vinyl. Step outside and the best of downtown’s honky-tonks and live music is just a few blocks away, or stay inside and enjoy the hotel’s own dining scene, which spans rooftop cocktails at Denim to refined Italian dishes at Yolan. Rose on the 21st floor is airy, spacious, and offers a quiet refuge high above the buzz of Broadway.
Guests at Hotel Bardo can lounge by the heated outdoor pool, sip cocktails at Bar Bibi, or explore the neighborhood’s iconic streets, from the River Street Boardwalk to the moss-draped oaks of Forsyth Park. Try Italian-inspired cuisine at Saint Bibiana, with options ranging from pasta to creative brunch plates, and cocktails, small bites, and gelato at The Green Room. At Saltgrass, Hotel Bardo’s spa and wellness center, enjoy facial treatments, IV therapy, and personal training and group classes. With bright, inviting rooms and amenities, this is the perfect location to enjoy all Savannah has to offer.
At Fearrington House Inn, guest rooms are luxuriously outfitted with Kingsdown pillow-top featherbeds, Frette linens, and fresh-cut garden bouquets, while the surrounding Fearrington Village offers charming shops, cafés, and walking paths for a leisurely afternoon. At the heart of the inn is its spa, with treatments ranging from Balinese hot-stone massages to aromatherapy-infused manicures and pedicures. The acclaimed Fearrington House Restaurant serves European-inspired dishes, while The Belted Goat Café and Roost Beer Garden provide casual breakfast, lunch, and evening options. If you’re looking for fine dining, tranquil views, and relaxing spa treatments, Fearrington House Inn is the perfect destination.
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.
If you know the Chai Pani or Botiwalla restaurants, you know Molly Irani. Co-founder with her chef-husband, Meherwan, Molly infuses heart and soul into each of the vibrant, Indian-inspired restaurant locations (find them in Asheville; Decatur and Atlanta, Georgia; Washington, DC; and Charlotte) as well as their spice brand, Spicewalla. In her debut book, Service Ready: A Story of Love, Restaurants, and the Power of Hospitality (Scribner), she shares the dramatic backstory of how and why the couple opened their first Chai Pani in Asheville in 2013 and all of the twists and turns that arose as they bootstrapped their businesses, built a strong and enduring culture based on “mindblasting” hospitality, and shaped a supportive family and coupled life along the way. The book is a guide to surviving and thriving in the restaurant space, yes, but also applies to all forms of entrepreneurship and leadership. And, unlike most other restaurant and service-focused books, Molly’s unique (and especially female) perspective provides an endearing, emotional thread that carries the narrative while speaking directly to her reader with raw honesty and vulnerability. We caught up with Molly to hear more about what prompted her to write the book, how she wove together a love story rather than a service manual, and why she’ll probably keep writing.
Molly Irani, Image courtesy of Tim Robison
The Local Palate: Tell us about the catalyst for the book. At what point did you think, “I really want to put this on paper?”
Molly Irani: The impetus to start the book came in waves and was motivated by different things at different times. Originally, the first call that I identified of wanting to put it all down in writing was—and this was pre-pandemic—the feeling that as we were growing our business it was harder and harder for Meherwan and I to personally be working alongside all of the people in our company, and we didn’t want to lose the thread of them having a sense of who we are and what our “why” is. I wanted to capture the stories behind the why—not just a bunch of to do’s or protocols in a handbook, but getting people to understand. And then the pandemic happened, and everything went upside down. Emerging from that, I realized what we were doing by restructuring all of our businesses and trying to get them profitable again was something that all small businesses all around the world were struggling with. How do you hold onto culture within your team, within your business, and also make it profitable and be able to take care of people? That was when I thought there’s something important going on here that I really want to share, particularly with our industry. And, ultimately, the last wave, when I decided to start a proposal, was this feeling that this information is what I needed when we were starting our business. How do you build a culture when you are bootstrapping it?
TLP: Had you written anything of this length or magnitude before?
Molly Irani: I’ve never written professionally at all. I was doing a lot of writing in house for our team, capturing everything that had to go into our handbook. But on a personal level, I had started spending time with a group of my women friends in a sort of free-writing group. We met every week to free-write, so it was more of a creative process. But what we were really doing at the end of the day was sharing our truths with each other. It was like a vehicle to come together as a circle of women and share the difficult things we were dealing with, and be honest and vulnerable and not have it become a therapy session. That became a thread that wove through this phase of deciding to write the book because I realized I loved it. I loved the process of writing and thinking into that creative process.
TLP: This book is so different from other restaurant industry or hospitality books—many of them come from the fine dining space, and are often written by men. Your story, though, is really a love story. Talk about why you wanted that to be a central focus.
Molly Irani: I so appreciate that question because I would get very frustrated when we were starting this business, searching for tools and books to help inform and guide us. A lot of books about service are really focused on the points of service, which is coming from the fine dining perspective, and we were trying to do something very different. I would just throw them across the room because it just felt like, oh my god, this is just an instruction manual. When I first discovered Danny Meyer’s book, Setting the Table, it was the first time I felt that somebody had articulated exactly what we were trying to do. Danny’s book, literally every other page in my copy is dog-eared, and it’s still mandatory reading for our managers. But what I felt was missing, and what I wanted to really touch on was the story side of the bootstrapping restaurateur experience, where you’re coming in without any financial backing, without any experience, without the professional training or degrees that are available out there. So many restaurants get started that way, and I didn’t see that side of the story represented much in print.
TLP: And there is so much vulnerability here, too. How was that process of putting your heart on the page? Were there challenges to getting it on paper?
Molly Irani: Yes, definitely. When I started the process of writing this book, I was focusing primarily on the takeaways, and my wonderful agent, David Black—who’s the person that ultimately helped me shape this book and get a contract to write it—he really helped me understand that I needed to show people who I am before they would care about what I have to say. And the best way to do that is through the real, true stories of how we got here. He encouraged me to share the vulnerable truth. At first, I argued with him, and said, “That’s a terrible idea. Why would I ever want to do that?” It’s already hard enough to run a business as a married couple where everybody knows everything about you, and you’re totally on display—every time you have a debate, it’s for all to see. We’re two different people bringing two different perspectives at all times, and sometimes, in our meetings, our team is sort of mildly chuckling because everybody knows exactly what direction he and I are going to go. But what I realized, quite literally through the process of writing the book, was how much our vulnerability around our marriage, and what it’s like to run a business with your life partner—when our team is seeing the tension in the room—how much work we’ve done not just to save our marriage but also to bring balance to a business culture. We had to really stretch ourselves, individually, on a very personal level, in order to be able to function as business partners. All of that benefited the work culture that we created because we were ultimately creating balance for each other. In the book, I talk about the hero’s journey and the heroine’s journey, and how under-understood the heroine’s journey is. Our narrative arc has been a heroine’s journey, because it’s a collective story. It’s a story about us, this team of friends that came together and built this business.
TLP: And how did Meherwan respond to that vulnerability in the book?
Molly Irani: He was on board with it. I felt more nervous than he did about sharing the truth of how hard it is, the messy parts. There’s this whole phase of our marriage, but also as a business, what I refer to as the “messy middle.” My agent, David, said this is a directional change so be sure that you and Meherwan are both comfortable with that, because it’s more of a personal story. When I went to Meherwan and told him, he was like, “Hell yes, that’s the story you should share.” He was very supportive of it. And what he also did was, in order for me to really be able to focus on writing this book—while also dealing with life and the [Hurricane Helene] floods—I had to write the book by going away for big chunks of time and really deep diving into the writing process. He encouraged me to write the whole book exactly as I saw it and felt it.
TLP: As you point out in the book, despite all that you’ve accomplished and pushed through, you’re still very much in the middle of your careers and your story. How did that shape what went into the book?
Molly Irani: Right, because the storm hit while I was in the middle of writing it. And I remember this moment where I was sharing in the book these 12 management principles that we use, and I had the realization as I was writing that chapter, by the time this book goes out, we will have rewritten these management principles, because that’s who we are as a company. We are constantly changing and evolving. And I tried to articulate that, because I think the point of it is not that these exact principles are going to apply to everybody. It’s more the idea that you need to find your own way.
TLP: You also mention, toward the end of the book, how you’ve finally felt empowered to step into who you are and who you’ve been all along. Has this book empowered you to do more writing?
Molly Irani: I would love to have more writing in my future, even if it’s just me alone, creatively writing. I discovered that I really enjoyed the process of writing. My goal right now is to be able to take this moment of time where I’m not needed so much in operations, and be able to get time with our people, our team, and share our stories, share this book with them—and share their stories with the world. That feels like a real journey to go on.
Find Molly Irani on book tour this spring; details at mollyirani.com.
