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Current Issue

Spring 2021
From the Magazine / 2.8.21

A Q&A with The Grey’s Mashama Bailey and Johno Morisano about their new book

Black, White, and The Grey’s unique format—a balance of two intertwined, though at times disparate, perspectives—is perfectly emblematic of its authors, Mashama Bailey and John O. Morisano who share with us their experience writing the cookbook.

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From the Magazine / 11.15.19

John Fleer on the South’s Essential Food Books

We asked the Asheville chef to contemplate the shelves and shelves of food books he’s acquired over his career and share with us the ten titles he feels every Southerner should have at home.

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Travel / 2.2.21

Road Trip along the Blue Ridge

From Asheville to Roanoke, we’ve rounded up 6 stops that will give you a taste of the Blue Ridge region.

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From the Magazine / 2.10.21

Snapshot: Smokies

Cutting a swath across the lower eastern edge of Tennessee and into the western corner of North Carolina, the Great Smoky Mountain range is marked by stunning peaks and vistas, as well as an endless number of tiny pockets to explore.

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From the Magazine / 3.21.18

Take a Tour of
NC’s Outer Banks

A string of barrier islands, North Carolina’s Outer Banks stretch more than 120 miles south from Virginia’s southern border, hugging the Atlantic coast.

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From the Magazine / 2.22.21

The Getaway: Chetola Resort

Fresh air, luxurious amenities, and hearty meals await at this mountainside resort in Blowing Rock, North Carolina. 

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From the Magazine / 4.1.19

Get to Know Galveston

Playground of the Southwest, Galveston manages to reinvent itself and draw travelers eager for a warm breeze and good bite to eat.

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Beverages / 2.24.21

Plot Your Course through Virginia Wine Country

With more than two hundred vineyards and wineries, Virginia has made its mark as a wine country destination. For a manageable getaway, we’ve outlined how to drink your way through the Shenandoah Valley.

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Travel / 3.15.21

Snapshot: Savannah

While Savannah has long been steeped in history, a new generation of chefs and makers have breathed new life into the city.

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Travel / 10.23.20

The Getaway: The Tides Inn

Pick your pleasure at this low-key waterfront resort

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From the Magazine / 5.17.19

Snapshot: Raleigh

North Carolina’s capital city is full of charm with a Southern food narrative exploring both its deep roots and intersections with other cultures.

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From the Magazine / 6.3.20

How Memphis’ Soul Inspired Black Restaurant Week Founder Cynthia Daniels

Meet Memphis Local Cynthia Daniels

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Travel / 2.15.21

The Getaway: Hotel Bennett

Set like a crown jewel on Marion Square, Hotel Bennett puts you steps from Charleston’s bustling heart.

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From the Magazine / 8.15.17

The Essential New Orleans

From Bourbon Street to bánh mì, there’s a lot to love about the Crescent City—here’s how to take it all in.

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From the Magazine / 7.2.20

Snapshot: Louisville’s Butchertown

Cheap rents have lured food-centric visionaries to this gritty, industrial neighborhood to pursue their culinary dreams

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Culture / 2.19.21

Southern Heroes: The Lee Initiative

How a chef-led initiative is fighting to empower the now-ravaged restaurant industry.

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From the Magazine / 9.20.17

Edward Lee on Southern Bookstores

Cookbook Worm Edward Lee is a man of stories. Some are his own: like the one about how a guy raised in Brooklyn by Korean parents went to NYU to study literature before finding his way to Louisville and—bypassing the culinary school route—came to make a name for himself on the Southern food scene. His food tells stories too. Lee […]

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From the Magazine / 2.18.21

Snapshot: West Virginia

We’ve got your route charted: Ten stops to uncover the surprises of a state that’s been hiding in plain sight.

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Travel / 3.22.21

Road Trip: Tennessee

City Hopping Across Tennessee

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