Spring’s Top Culinary Trends

Spring is buzzing across the South, and that means we’re emerging from hibernation for a healthy dose of pollen, humidity, and a newfound urge to hoard freshly grown produce. With the spike in temperatures comes a spike in innovation across restaurants, bars, and even our own kitchens. Here, we offer up the top five trends this spring that raised our eyebrows, got us googling, or inspired our next supper club meal plan.

1. Celery

Historically banished as a palate-cleanser for hot wings, celery is rising out of the shadows. We’ve noticed an uptick in celery salads at some of our favorite spots across the South, and, no, they’re not drowning in blue cheese or ranch. We spoke with chefs Jason Stanhope, formerly of Lowland and now onto Sullivan’s Seafood & Bar, James London of Chubby Fish, and Tyler Long of The Goodyear House on what inspired their celery salads. They all recounted experiences in northern cities like New York where a celery salad stole the show, and wanted to bring that salad to the South. Each salad embraces the distinct crunch of celery and pairs it with fresh herbs, dried fruit, or, in the case of Chubby Fish, crispy potatoes to play with texture. “Our celery salad really lends itself to our diverse menu, acting as a sort of palate cleanser between dishes like a bright crudo to a rich curry,” says London. 

If a salad doesn’t fully satisfy your hunger for celery, Lowland also offers the “Easy Wind,” a celery-centric margarita. With Blanco tequila, fresh lime juice, and a house celery syrup, the margarita presents a playful, savory riff.

our favorite celery salads

Recipes

Celery Salad

Jason Stanhope of Lowland in Charleston, South Carolina shares his now-famous celery salad with dates and a sherry vinaigrette.

Recipes

Chubby Fish’s Celery Salad

Meet Charleston’s so-called “sexy salad”: the Chubby Fish celery salad with potatoes, parmesan, and a savory caper dressing.

Recipes

The Goodyear House Celery Salad

Chef Tyler Long of The Goodyear House in Charlotte, North Carolina has created an iconic celery salad that is a well-sought after menu item.

2. Savory Soft Serve + Ice Creams

With temperatures already into the 80s in April, it’s never too soon to start thinking about ice cream. Creameries across the South have been hopping on the trend of incorporating savory elements into their pints and cones, and we’re not just talking about a drizzle of honey or flaky sea salt. Here’s our complete bucket list of savory flavors:

• Parmigiano Reggiano Soft Serve from Mileta in Lexington, Kentucky

Executive chef Alex Green noticed a growing pile of Parmigiano Reggiano and Grana Padano cheese rinds taking residence in Mileta’s freezer, and crafted a sustainable solution: parmesan soft serve. The rinds create a parm-infused base that is mingled with Moderna balsamic vinegar until caramelized, then topped with housemade meringue sprinkles, flaky sea salt, and a drizzle of olive oil. 

• Roasted Beets and Mint Ice Cream and Cilantro-Lime Ice Cream from Lick Honest Icecreams in Texas

Lick Honest Icecreams is dedicated to serving scoops of the purest Texas-inspired ingredients across San Antonio, Houston, Austin, and College Station. Their roasted beets and mint is a vibrant, pink hue (without any artificial coloring) made with crisp, clean herbs and garden-fresh beets. Another core flavor, cilantro-lime, balances tart citrus with an herby undertone, best served with a drizzle of olive oil and only available in the summertime. 

• Pasta Water Ice Cream from Creole Creamery in New Orleans

You’ve heard of pasta water as a magical elixir to thicken up sauces, flavor broths, and, now, as an ice cream base. Chef Bryan Gilmore cooks high-quality pasta then pureés it with the pasta water and a sweet cream base for a palatable scoop. The final flavor is subtle and approachable with hints of brine, saline, butter, and saffron.

3. New Takes on Surf and Turf

The traditional slab of steak and buttery lobster has been the bridge between land and sea in steakhouses for decades, but restaurants are starting to challenge the status quo. Marbled & Fin, Charleston’s latest hotspot, encases surf and turf between bone and shell with broiled oysters and bone marrow. The velvety, rich bone marrow is topped with herby chimichurri and served alongside six fire-broiled oysters with crispy breadcrumbs. The dish comes with squares of lightly toasted bread and a charred lemon. The proper technique for consumption is a squeeze of lemon over each, a quick spread of marrow on the toast, immediately followed by the oyster. The result is a savory, indulgent medley that will have you scrambling for a second plate.

Other hot takes on surf and turf

• Junto Sushi in Bentonville, Arkansas, features the Sotobara roll with flank steak and shrimp tempura, Cantabrian anchovy, bell pepper, shiso chimichurri, and ponzu.
• Randy’s Prime Seafood & Steaks in Washington, DC, offers a Maine lobster and jumbo lump crab cake with fennel and asparagus paired with filet mignon. 
• Mizu in Charlotte, North Carolina, features the iron man roll with A5 wagyu, spicy tuna, cucumber, chimichurri, and ponzu.

4. The Shell Shot

Picklebacks are some of the most unorthodox and underrated shots at the bar. Traditionally mixing whiskey with briny, bright pickle juice, the pairing has evoked curiosity and creativity among bartenders and home-mixologists. Chef Chaz Lindsay of Pulito Osteria and Rowan’s in Jackson, Mississippi, has his own take on the famous shot. Embracing the classic dive bar mentality and Southern roadside favorites, the shell shot chases a shot of Jameson with chilled, housemade boiled peanut juice. Served in red solo shot glasses, locals and tourists alike are flocking to Rowan’s to try this new twist.

5. Bookstore Bars & Cafes

Print is far from dead. A resurgence of interest in print media has taken hold across the South, and the latest trend is book browsing while dining.Attribute it to nostalgia, or a nationwide craving for community, but we all miss tangible, sensory experiences. Bookstores with a dual business model have been cropping up across the country, and for many of us, it feels like a homecoming. Here are four must-visit bookstore-bars or cafes across the South:

• Lucian in Atlanta offers a curation of nonfiction books on subjects like fashion, design, and cooking. Their menu is decidedly wine-centric, and their wine program placed them on the James Beard Awards semi-finalist list. 
• First Light Books in Austin is housed within an old post office and is a community hub for recent releases, small bites, and fun wines. They offer a membership that includes book discounts, delivery, exclusive events, and free drip coffee every day. 
• Philosophers & Fools in Charleston is tucked away on Bogard Street for a quiet, contemplative retreat downtown. Our dream afternoon: flipping through a new read, sipping a glass of red, and making our way through one (or two) of their cheese plates. 
• Book + Bottle in St. Petersburg, Florida is equal parts books and wine. Browse gorgeously curated shelves of titles and bottles, or swing by for a community event like their book club, wine education classes, or crafting meet ups.
  
  

Looking to curate your own cookbook collection? Our cookbook club members get perks, discounts, access to author events, and a community of fellow cookbook lovers. Sign up here! 

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