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The Ultimate Arkansas Dining Guide | Listen

Posted on by TLP Editors

Best Chef in Arkansas: Micah Klasky

The Hive, Bentonville
Chef Micah Klasky of The Hive in Bentonville, Arkansas

While other kids were watching cartoons, young Micah Klasky was studying cooking shows and honing his skills in his granny’s kitchen. Fast-forward to today, and it’s this passionate chef’s signature cooking style that’s catching everyone’s attention. Klasky’s drive to define and preserve the culinary identity of Arkansas is behind everything he does at The Hive, where he worked his way up from sous chef to executive chef in just eight years. His style is approachable yet unexpected, as he often tailors his menu to what his coterie of Arkansan purveyors has fresh that season.

Micah Klasky Recommends

The Meteor, Bentonville

Bike shop, natural wine store, and tasty bites in a comfortable setting.

Pizza D’Action, Little Rock

My neighborhood bar when living in Little Rock: darts, cold beer, and doc bread (housemade focaccia topped with mozzarella, pepperoni, onions, and jalapeños).

Recovery Room, Jonesboro

Brian and Sarah Nobles pour their hearts into wherever they are, and you can feel that. For me going into one of their spots always feels like coming home.

Rhoda’s Famous Tamales, Lake Village

Blink and you’ll miss this treasure of an Arkansas eatery. Grab a can to take home while you’re at it; tamales make great gifts!

PinoyLicious Filipino Kitchen, Bentonville

It’s become my happy food. Alona and Mark have created something special while showcasing the food of the Philippines here in Bentonville.

Best Mixologist in Arkansas: Heather Baber-Roe

RŌBER, Benton
Mixologist Heather Baber-Roe in front of Rober in Benton, Arkansas

A sober mixologist may just be the secret behind some of the state’s best cocktails. Heather Baber-Roe, owner and chef of The Taco Society (which owns Baja Grill, Revival, and RŌBER), gave up alcohol in 2018 and credits her heightened sense of smell to her success behind the bar. Her staff likens her process to watching Ratatouille, where she expertly sniffs out ingredients and the drink until she finds the perfect mix. Her menu is a balance of crafty classics with fruity, sour, and sweet options as well.

Heather Baber-Roe Recommends

Raduno Brick Oven & Barroom, Little Rock 

I don’t think I’ve ever eaten anything that Cash makes that I didn’t like.

El Sur Street Food Co, Little Rock

I crave their food. If I had to pick my last meal, it would either be from RŌBER or from El Sur.

Ciao Baci, Little Rock

A few reasons: the burger, the people, the ambiance. In my drinking days, that staff made sure I made it into an Uber—I am forever grateful.

Salem Dairy Bar, Benton

It’s my go-to for Sunday lunch. I live nearby, and Heather’s staff reminds me of mine; they really want to make sure people are happy with their food. (501) 794-3929

Arthur’s Prime Steakhouse, Little Rock

It still has a special place in my heart, and you can’t beat that mac and cheese. 

The Best of Arkansas

Carrots and bone marrow from DONS Southern Social in Hot Springs, Colorado
DONS Southern Social

Best New Restaurant: DONS Southern Social, Hot Springs

This Hot Springs hot spot pulled from the city’s clandestine past to create a speakeasy with a penchant for surprises, including the menu itself, with surprising mashups like black tea-brined fried chicken and smoked rabbit Bolognese.

Best Tried & True Restaurant: Jones Bar-B-Q Diner, Marianna

Jones’ James Beard Award—the first in Arkansas—proves good barbecue speaks for itself. Their chopped pork shoulder is sold by the pound or between Wonder Bread, and often sells out before noon.

Best Brunch: Hail Fellow Well Met, Springdale

Leave it to Jon and Andrea Allen, the creators of Onyx Coffee Lab, to curate the buzziest brunch menu in Arkansas, where housemade sourdough, coffee-seasoned bacon, and chili crunch-topped jammy eggs are mere accoutrements to hearty mains.

Ice-cream cone with 7 assorted scoops from Loblolly Creamery in Little Rock, Arkansas
Loblolly Creamery

Most Inventive Ice Cream: Loblolly Creamery, Little Rock

Loblolly partners with local farmers and producers to create true-to-Arkansas flavors like honey lavender and Little Rock-y Road (with housemade marshmallows!). Scoop their seasonal Morning Brew while it lasts, featuring coffee from Fidel & Co.

Best Bakery: Wild Sweet William’s Baking House, Searcy

Lisa Ford bakes everything from scratch, including her signature blueberry, lemon, and lavender white chocolate scone. Plan to come home with extras, especially a pimento cheese kolache or salted caramel-covered cinnamon roll.

Best Farm to Table: The Root Café, Little Rock

Farmers are “the root” of this all-day café, whose menu prominently features local producers. Order a Simon Farms burger with mushrooms from Driftwood Farms or top housemade granola with Jerry Hamilton’s pecans.

Chips and queso paired with a cocktail from Loca Luna in Little Rock, Arkansas
Loca Luna

Most Memorable Cheese Dip: Loca Luna, Little Rock

Mark Abernathy and Frank McGehee started a statewide crazeby creating the first ever white cheese dip in 1988. Their version lives on at Loca Luna: sharp, spicy, and loaded with roasted green chilis.

Best HiFi Bar: Pinky Swear 1907, Rogers

Located above Heirloom 1907—and owned by the same team behind it—this vibey record bar pairs vinyl with natural wines, craft cocktails (we love the French Exit) and hearty bar snacks. 

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8 Noteworthy Arkansas Restaurants | Listen

Whether you’re craving delicious Italian staples or classic Bar-B-Q pork, Arkansas has a unique […]

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Get to Know Bentonville, Arkansas

Long before the art museums, the food halls, and the mountain bike trails, and […]

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Eat Your Way from Little Rock to New Orleans | Listen

A 7-hour, food-fueled trip from Little Rock to New Orleans has no shortage of […]

Sounding the Scene

Posted on by TLP Editors

Music sets the scene at Birmingham’s new culinary haven, Rêve

In downtown Birmingham, Alabama, Rêve chef Jacob Stull’s commitment to quality extends to the tight-knit bonds formed in the kitchen—and the key to fostering those bonds is music.

Jacob Stull of Rêve in Birmingham, Alabama


“At Rêve, we don’t tend to have music playing in the kitchen during service, but when we’re prepping, we have several Spotify stations we love,” says Stull. “As an executive chef and business operator, every day is a constant marathon, and music helps me organize my thoughts and keep me engaged so I can be productive and accomplish what I need to, in order to be prepared for service. During service, the noise of the kitchen locks me in and keeps me focused.”


The kitchen playlist, determined by several staff including Stull, cultivates an atmosphere of creativity and collaboration. Often, the music, a broad spectrum of alternative, metal, and hip-hop, is also meant to be reminiscent of the staff’s beginnings, with many being former skaters, and Rêve’s humble roots as a pop-up. This time of prep, reflection, and connection enables Stull and his team to focus on the quality of their working relationships and provide the best service possible to guests.


As the service begins, a musical playlist that is “playful, yet elegant, with an occasional French-inspired touch” is set in the dining room. Similar to prep time, it is a collaborative effort, this time between Stull and executive pastry chef Caitlyn Cole, who intend for the music to nurture an “atmosphere of elegance, yet fun” to keep guests engaged—and ensure an unforgettable experience.

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Upgrade Dry January with these Nonalcoholic Drinks

Upgrade dry January with these five nonalcoholic drinks, mixers, and spiritless cocktails from Southern makers.

Emily Heintz, founder of Sèchey
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Zero Proof Living with Sèchey and Target

TLP sits down with Emily Heintz to discuss the Sèchey and Target partnership and how they are spearheading the zero proof movement.

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10 Nonalcoholic Drinks for Dry January

It’s time to embrace our healthful resolutions and take on the Dry January challenge once again.

A Taste of Tennessee at RT Lodge

Posted on by TLP's Partners

More than just a getaway, RT Lodge is a home away from home, offering inviting guest rooms, charming porches, and a tranquil woodland setting. But the experience isn’t complete without the incredible dining of fresh, seasonal ingredients and scratch-made specialties. Whether indulging in a thoughtfully prepared meal or roasting s’mores by the fire, every bite is a taste of East Tennessee at its finest.

The Restaurant at RT Lodge

Fried chicken dish with pickles at RT Lodge in Maryville, Tennessee

Tucked away in the forest on the grounds of the historic Maryville College Woods, the Restaurant at RT Lodge pays homage to the bounty of the seasons by sourcing only the best ingredients from local farms and providers. Truly a from-scratch operation, the restaurant makes their own bread, pickles, mayonnaise, and cheese in-house, just to name a few, making for a unique dining retreat. While the menu is ever changing with the seasons, guests can expect to enjoy classics like buttermilk fried chicken and pork ossobuco. Also sprinkled throughout the menu are special treats like the charcuterie board that features in-house cured meats prepared from pigs straight from the family farm of executive chef Trevor Stockton, served alongside an assortment of the chef’s pickles and fresh, crusty sourdough bread.

A headshot of the executive chef at RT Lodge, Trevor Stockton

Meet the Chef – Trevor Stockton

Growing up in Detroit, Trevor Stockton was no stranger to the kitchen. While his dad worked long hours as a professional chef, Stockton helped his mom prepare food at home, kickstarting his passion for food. Despite growing up in urban Detroit, Stockton’s roots are Southern, as he spent holidays and summers on his grandfather’s farm in Gainsboro, Tennessee, which instilled an appreciation for agriculture and locally sourced ingredients. Stockton trained under chef Rick Mace, who recently opened Tropical Smokehouse in West Palm Beach, Florida, as well as chef Josh Feathers at renowned Blackberry Farm before taking the sous chef position at RT Lodge in 2013. After a short stint, Stockton was promoted to executive chef at age 25 and has been at the helm of RT lodge ever since. Today, Stockton provides guests with expertly crafted dishes inspired by the region, and he prides himself on his partnerships with local farmers and purveyors, including his family’s farm, Stockton Farms.

Plan your visit at tnvacation.com

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On the Road

Snapshot: Maryville, Tennessee

Visit the hidden scene of Maryville, Tennessee where a vibrant food scene, outdoor activities and local art swarm the street.

Plated table at Little Coyote
Dining Out

9 Noteworthy Tennessee Restaurants | Listen

Whether you’re looking for a sweet treat or a southern meal, we’ve got you covered with these 9 Tennessee restaurants that you can’t miss.

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On the Road

Where to eat when you’re in Knoxville

The abundance of outdoor activities, constant flow of live music and high-end attractions will make you work up an appetite in Knoxville. 

Cheers to Spring at The Darling Oyster Bar

Posted on by TLP's Partners
Seafood Tower at The Darling Oyster Bar in Charleston, South Carolina

Spring in the Holy City means warmer weather, cobblestone streets fragrant with Wisteria, and the perfect excuse to tuck into “that restaurant you’ve been meaning to get into,” especially when oysters and cocktails are involved. Located on Upper King Street, The Darling Oyster Bar is a sure-spot to satisfy all of your (and your party’s) cravings. From Lowcountry inspired cuisine and delicious raw bar offerings, to plentiful “by land” selections, Instagrammable presentations, a full bar, and more–dining at The Darling leaves little to be desired.

Calling All Sea-Foodies

Ever heard of a meal with a show? Look no further than The Darling’s raw bar, where you’ll surely want to snag a seat. Watch as expert shuckers shuck oysters to order and build the signature two-tier Seafood Plateau, complete with Littleneck clams, raw oysters, crab legs, chilled shrimp, and a lobster tail. If you’re more of a ‘people watcher,’ the raw bar is also the perfect seat in the house, as it fronts bustling King Street. Bonus! The Pink Menu is a can’t-miss, featuring a rotating selection of daily raw bar specials, available at any seat in the house.

Bloody Mary adorned with lobster claws, crab legs, pickled shrimp, celery, olives, and house made hushpuppies at The Darling in Charleston, South Carolina

On Sundays, We Brunch

Start your Sunday funday at The Darling, where quintessential brunch eats and drinks meet the finest seafood selections. Dress your table with all the staples like the seafood frittatas with blue crab, shrimp, bacon, fennel, goat cheese, and crispy marble potatoes, or the shrimp and grits with cheddar grits, crispy Brussels, country ham, red bell peppers, and fennel. Try the avocado toast with blue crab and wash it down with The Captain, The Darling’s see-it-to-believe-it Bloody Mary adorned with lobster claws, crab legs, pickled shrimp, celery, olives, and house made hushpuppies. Take a peek at the full menu here.

Happy Hour Enthusiasts

Visit The Darling for happy hour every day from 4:00 to 7:00 p.m. and enjoy $1 house oysters, plus $1 off all draft beer and draft cocktails.

Rest assured that if you’re seeking the perfect way to wrap up (or begin) a beautiful spring day in the Lowcountry, The Darling is sure to hit all the right notes. Ready to indulge? Secure your table today via Resy.

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Discover TLP’s ultimate eating and drinking guide to North Charleston, a diverse part of town with restaurants and bars that rival those of downtown.

A dock in in South Carolina Lowcountry
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Natural beauty is at every turn in South Carolina’s Lowcountry. Cast a line in the water, ride a bike, or hop in a kayak to soak it all in.

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Charleston’s Raw Lab Signals a Sea Change

Charleston’s Raw Lab gives guests a multi-sensory dining experience through eleven courses of omakase that focuses on sustainability.

Sip, Shop, and Squad Up in Tupelo, Mississippi

Posted on by TLP's Partners

Imagine you and your best friends, laughing, exploring, and creating unforgettable memories in a city that pulses with energy and charm. Welcome to Tupelo, Mississippi, where every corner offers a new adventure, and every experience is crafted for pure enjoyment. Forget the same old weekend getaways; Tupelo is where anything is possible, especially when you’re with your squad.

Tupelo’s shopping scene is a treasure trove waiting to be discovered. Dive into the chic boutiques of Downtown Tupelo, where L.A. Green, Mint, and Spring offer the perfect spring wardrobe refresh. Seeking unique gifts and home décor? The Midtown District is your haven. For those with a taste for both national brands and local artistry, the Barnes Crossing District delivers, featuring the captivating creations of Midnite Pottery. Each district offers a distinct vibe, ensuring everyone in your group finds something to love.

A variety of appetizer dishes at Downunder in Tupelo, Mississippi

Tupelo’s food scene is a vibrant tapestry of flavors. With over 200 restaurants, you’re in for a treat. Kick off your culinary journey with a hands-on charcuterie class at Charcutie. Under the guidance of Stephanie Hall, you and your friends will learn to craft stunning boards, perfect for sharing and savoring. For an evening of live music and delectable pub fare, Downunder is your go-to spot, or pull up a chair at Blue Canoe for eclectic bar food and the largest craft beer selection in northeast Mississippi.

Ready for some handcrafted cocktails? Embark on the Tupelo Cocktail Trail. Download your digital passport and explore seven downtown locations, each offering unique artisan concoctions. Complete the trail, and a free #MyTupelo cocktail shaker awaits you at the Tupelo Visitors Center, a perfect memento of your adventure.

Citrus cocktail at Jobos in Tupelo, Mississippi

Indulge your sweet tooth at Crave, where the pink aesthetic is as delightful as their skillet cookie. For a truly local experience, visit Queen’s Reward Meadery, Mississippi’s first and only meadery. Toast to friendship with glasses of their exquisite mead or refreshing mead slushies, crafted from 100% Mississippi honey. While you’re there, play a round of giant Jenga on their expansive lawn.

Celebrate Tupelo 2025 is a year-long tribute that invites everyone to immerse themselves in the rich tapestry of Tupelo’s history, culture, and enduring spirit. This celebration honors the city’s significant milestones, including the legacy of its most famous native son, Elvis Presley, while also showcasing the cherished institutions that have shaped its identity. To keep up with the calendar of events, go to tupelo.net/celebratetupelo2025.

June brings the world-renowned Tupelo Elvis Festival from June 4-8, honoring the King of Rock ‘N’ Roll. Experience tribute artists, musical performances, and community events that celebrate Elvis Presley’s legacy in his birthplace. Jump into the Tupelo event and festival season at tupelo.net/events.

Tupelo isn’t just a destination; it’s an experience. It’s about creating those “remember when” moments that strengthen friendships and create lasting bonds.

Plan your next friend’s getaway today at tupelo.net.

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Eat Local in Tupelo, Mississippi

Summer means locally sourced in Tupelo, Mississippi. The city’s chefs serve up creative dishes from the best produce around, adding another dimension to the unique culinary landscape. With more than 160 restaurants, your next great meal is waiting in […]

Tupelo Mississippi on a Mural in Elvis' birthplace
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A mural of Elvis in Downtown Tupelo, Mississippi.
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Breaking the Mold at Mossy Creek | Listen

Posted on by Jennifer Stewart Kornegay

By incubating and growing several strains of mushrooms, Mossy Creek is pushing biodiversity forward.

Mushrooms are having a moment. In addition to the oomph their earthy flavors and meaty textures bring to a range of dishes, recent wellness buzz praises their powerful and varied nutritional benefits, too. None of this is news to Andrew Reed, founder and co-owner of Mossy Creek Mushrooms in Jefferson City, Tennessee; he’s recognized and appreciated mushrooms’ positive attributes for more than 15 years. “Mushrooms are so important, not just as food, but also in health care,” he says. 

Andrew’s fascination with fungi began at the cellular level. After losing his factory job when the facility shut down in 2008, he went back to school, where a class genetic experiment grabbed his attention. “I was looking through a microscope at mold,” he says, “and its activity was amazing.” The moment moved him to change his major to mycology, and then a mushroom-growing hobby sprouted. He sold some of his harvest, and soon, his side hustle became a full-time business. In 2013, with his wife, Samantha, and two friends, Andrew opened Mossy Creek Mushrooms. 

While the number of mushroom farms in the United States is rising, Mossy Creek stands out, both in terms of what it is raising and how, growing different mushrooms in different seasons (like Mother Nature does), and turning out blue, white, and pink oyster mushrooms, shiitake, enoki, and more. To start its crops, Andrew simply makes a withdrawal from the strain bank he created. “We have a lab with more than 400 mushroom strains, and so we grow unique varieties because we run a breeding program,” he says. These specimens include a mushroom whose layers of frilly ruffles are reminiscent of an ’80s prom dress, as well as fragrant, wild golden oysters foraged from nearby hills and hollers.

The lab is Andrew’s happy place, where tests determine strains’ growth rates and temperature tolerances. Once mature, these test shrooms are often sent to trusted chefs who provide feedback on their looks and taste. But it all starts small; a tiny piece of any strain’s tissue can restart a life cycle that yields multiple new mushrooms. Depending on the type, in a few days or a few weeks, colonies of tiny “baby” mushrooms are moved to fruiting blocks of sawdust and oat hulls, which after a few more weeks are placed in Mossy Creek’s grow room. 

“We replicate natural conditions, even using a fine mist, like fog, to irrigate and avoid bruising them,” Samantha says. The system includes a mix of dry and wet spells, mirroring the outdoors’ fluctuating weather conditions. And Mossy Creek never uses pesticides. “Imitating nature gives us better product with a longer shelf life,” Andrew says.

Chefs and home cooks agree. Mossy Creek crops grace plates in Knoxville and Maryville, Tennessee, restaurants and at Blackberry Farm. At Dancing Bear Lodge in Townsend, Tennessee, the chef recently relied on Andrew to resurrect his wild supply. “He had a log producing shiitake, but it stopped, and he asked us to save it,” Andrew says. They did and are working to make its strain more productive. “I love connecting with chefs and seeing how each uses our products in different ways,” he adds. Every day, folks also pop in to buy mushrooms, but Samantha advises calling first. “We grow a few hundred pounds a week but sell out quickly,” she says.

Andrew enjoys the fruits of Mossy Creek’s labor in almost everything he eats (even baking bread with mushroom powder) and encourages others to do the same. “People who don’t like mushrooms, I bet they’ve only had one kind,” he says. “Mushroom flavor profiles range from lobster to maple syrup.”

Mossy Creek also puts emphasis on mushrooms’ medicinal value with its mushroom tinctures harnessing lion’s mane’s neurological benefits, reishi’s stress-busting and immune-boosting properties, and more. And Mossy Creek’s work will help secure mushrooms’ future. “Everyone used to buy strains from the same place, so it was basically monoculture, and when one farm got blight, we all got it,” Andrew says. “Our mission is strengthening mushroom biodiversity to keep mushroom farms everywhere healthy.” 

The goal is laudable, and the never-ending learning it requires keeps him hooked. “I can take a barely visible piece of tissue and grow a million pounds of mushrooms and do it again and again; their explosive productivity astounds me,” Andrew says. “And I’m excited to see what mushroom selective breeding can achieve. There’s a lot left to discover.”

Look for Mossy Creek Mushrooms on the menu at Dancing Bear Lodge and Blackberry Farm in Tennessee. They also sell a small amount of retail products, but be sure call ahead before visiting their Jefferson City, Tennessee, facility.

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Oro: Meet Your Wheat | Listen

In Richmond, Virginia, chef Laine Myers partners with local purveyors to make pasta with terroir at her exclusive CSA, Oro.

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The TLP staff shares their top food gifts this holiday season, highlighting favorite Southern makers and what they hope to give loved ones.

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Spring’s Top Culinary Trends

Posted on by Amber Chase

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

The Easy Wind Lowland, one of TLPs five trends

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

Jason Stanhope's celery salad
Recipes

Celery Salad

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

Chubby Fish Celery Salad
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.

The Goodyear House Celery Salad
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:

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. 

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. 

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.

Parmesan Soft Serve Mileta, one of TLPs five trends
Parmigiano Reggiano from Mileta
Cilantro Lime in a Cone Lick Annie Ray, one of TLPs five trends
Cilantro-Lime from Lick Honest Icecreams
pasta water ice cream, one of TLPs five trends
Pasta Water from Creole Creamery

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.

surf and turf from marbled & fin one of TLPs five trends

Other hot takes on surf and turf

shell shot, one of TLPs five trends

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.

Interiors of Lucian Books and Wine, one of TLPs five trends

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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Martinis, one of TLP's top 5 culinary trends of 2024
TLP's Top 5

Our Top Culinary Trends of 2024

Remembering some of the trends that took center plate in 2024, we’re rounding up our top 5 culinary trends of 2024 and predicting for 2025.

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Our 10 Favorite Wine Bars Across the South | Listen

Raise your glass and fork at these 10 Southern wine bars where the bottle selections are pristine, but the food is just as noteworthy.

Lucian Books and Wine interiors
Dining Out

Lucian Books and Wine

Lucian Books and Wine celebrates the intersection of creativity between food, wine, and books and welcomes enriching indulgence in each.

The Ultimate Mississippi Dining Guide | Listen

Posted on by TLP Editors

Hunter Evans of Elvie's and The Mayflower Cafe in Jackson, Mississippi

Best Chef in Mississippi: Hunter Evans

Elvie’s, The Mayflower Cafe, Goodbar, and Levure in Jackson

Hunter Evans’ culinary journey reflects a deep-rooted passion for honoring foodways in Mississippi while pushing the boundaries of what defines Southern cuisine. A Jackson native, Evans honed his craft under luminaries like John Currence at City Grocery in Oxford and Danny Meyer in New York City. At Elvie’s—a James Beard finalist restaurant Evans opened in 2020 and named after his grandmother—classic New Orleans elegance fuses with modern Southern sensibilities in a cozy historic home. The open-kitchen design fosters connection, with every table offering a view of the front door. His ethos centers on community and seasonality, with a commitment to mentoring his team and sourcing locally. Beyond Elvie’s, he oversees four Jackson concepts: the storied Mayflower Café, Good Bar, and Levure, a natural wine shop.

Hunter Evans’ Mississippi Recommendations

Oysters from Snackbar in Oxford, Mississippi

Snackbar, Oxford

It was my favorite in college, and I’ve gotten to know [chef] Vish [Bhatt].

Big Apple Inn, Jackson

The pig ear sandwich: It’s one of those things, if you crave it, you can’t do anything except go to the place and get it.

White Pillars Restaurant and Lounge, Biloxi

Huge restaurant in an old house on the coast. It’s an old restaurant that they took over.

Bar Muse, Oxford

I love to go to Bar Muse and have a drink with Joe [Stinchcomb, owner].

Ramon’s, Clarksdale

One of those old-school Delta restaurants where it feels like a supper club—like in a small town, you walk in and know everybody, (662) 624-9230.

Joe Stinchcomb of Bar Muse in Oxford, Mississippi

Best Mixologist in Mississippi: Joe Stinchcomb

Bar Muse, Oxford

Joe Stinchcomb is redefining mixology in Mississippi. A former debt collector-turned-bartender at Proud Larry’s, Stinchcomb fell in love with the fast-paced rhythm of restaurant life, seeing it as comparable to theater. After honing his craft at Saint Leo—where he led the bar program to a 2019 James Beard nomination—Stinchcomb opened Bar Muse in 2021 inside The Lyric theater. His cocktails, like the peanut orgeat-infused Bobby Boucher, balance innovation with classic technique, drawing inspiration from local ingredients, everyday life, and global travels. Deeply connected to his community, Stinchcomb welcomes every guest at his bar like an old friend. Pull up a stool, and let the show begin.

Joe Stinchcomb’s Mississippi Recommendations

Mama Jo’s Country Cookin, Oxford

Formerly connected to a gas station, this is the best soul food and meat-n-three, (662) 513-0235.

Elvie’s, Jackson

The fact that they do breakfast, lunch, and dinner blows my mind—three services is unheard of nowadays. And they’re all fantastic.

Giardina’s Restaurant, Greenwood

It’s like a time capsule because every table is a private booth with curtains—it goes back to the Prohibition era.

Doe’s Eat Place, Greenville

You literally walk through the kitchen to get sat; it’s an old-school thing they’ve done since they opened. Steaks are fantastic.

701 Craft, Ocean Springs

Really cool craft cocktail bar.

The Best of Mississippi

Lena Pizza + Bagels, Cleveland, Mississippi

Best New Restaurant: Leña Pizza + Bagels, Cleveland

Nestled on Cotton Row in the Mississippi Delta, this fusion eatery merges New York-style bagels and Neapolitan pizza. Chef-owner Marisol Doyle, inspired by her studies in Naples, the birthplace of pizza, hand-tosses 00-flour dough, crafting woodfired pies with perfectly blistered crusts.

Best Tried & True Restaurant: Doe’s Eat Place, Greenville

A trip through the Delta isn’t complete without a stop at Doe’s, a 2009 James Beard America’s Classics winner. Opened in 1941 by Dominick “Doe” Signa and his wife, Mamie, the restaurant is housed in the same building where Doe’s father ran a grocery store. Mamie’s legendary hot tamales steal the show, alongside the iconic steaks, Delta wet salad, and garlic shrimp.

Best Fried Catfish: Taylor Grocery, Taylor

Set in a converted dry goods store, this Mississippi institution boasts more than 40 years of service and walls overgrown in kudzu-like layers of memorabilia. Renowned for the best fried catfish around, its no-frills charm lets the simplicity of the dish speak for itself.

Best Tasting Menu: Vestige, Ocean Springs

Tucked away in a quaint historic home, Vestige offers an intimate tasting menu, fusing Southern flavors with Japanese techniques. Chef Alex Perry, a five-time James Beard nominee, crafts artful dishes like smoky jasmine-scented crawfish tails, blending local ingredients with global influence. Reservations are limited—but this gem is worth the wait.

Outstanding Oyster Bar: Snackbar, Oxford

Snackbar redefines Southern cuisine through the lens of James Beard Award-winning chef Vishwesh Bhatt. Known for his “Bubba brasserie” approach, Bhatt blends Indian spices with Mississippi flavors, offering standout dishes like harissa-spiced roast chicken. Inventive cocktails and a vibrant raw bar complete this multicultural culinary beacon.

Shrimp from Blue Canoe in Tupelo, Mississippi

Five-Star Dive Bar: Blue Canoe, Tupelo

Don’t miss Connie’s blueberry donut bread pudding at this live music venue, eatery, and five-star dive bar. With Tyler Childers, Leon Bridges, and Alabama Shakes on its guest roster, plus 48 rotating beers from North Mississippi’s largest tap list, it’s noteworthy to say the least.

Best Juke Joint: Blue Front Café, Bentonia

Established in 1948, the Blue Front Café stands as the oldest continuously operating juke joint in the state. Legendary bluesman Jimmy “Duck” Holmes preserves its legacy, serving soulful blues, buffalo fish, and moonshine. A hub for the famed Bentonia School style, it’s a living piece of music history.

Most Iconic Restaurant: City Grocery, Oxford

James Beard Award-winning chef John Currence cemented Oxford’s place on the culinary map, steering three acclaimed restaurants in town. City Grocery blends fine dining with soulful Southern flavors, earning a reputation for standout dishes like shrimp and grits and catfish meunière.

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The breakfast table at Up for Brunch, one of the new restaurants in Louisiana
Dining Out

12 New Restaurants in Louisiana

12 new and exciting restaurants in Louisiana bring even more thriving personality to the Pelican State. Come explore the dynamic flavors.

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Partnered

18 Stops Along the Cajun Bayou Food Trail

Enjoy delectable and unabashedly authentic cuisine along the award-winning Cajun Bayou Food Trail in Lafourche Parish, Louisiana.

Lemon squeezed on the blue crab beignets
At the Table

A New Way to Beignet

Chef Justin Devillier showcases his savory rendition of a New Orleans classic with his blue crab beignet recipe.

Discover South Carolina’s Old 96 District

Posted on by TLP's Partners

Encompassing five counties and dozens of small cities and towns, South Carolina’s Old 96 District is an ideal road trip destination for foodies. From farm-to-table fine dining to road side dives and national barbecue festivals, there is something to tantalize every taste bud.

BBQ sandwhich, fries, and beans at Fat Daddy BBQ in the Old 96 District in South Carolina

For Lovers of Diners and Dives

Wilson’s Curb Market in Clinton serves up nostalgia on a plate every Monday through Friday with juicy chili burgers, onion rings, and glass-bottled beverages. You also won’t want to miss the fish fry of the day at Mount Carmel Café in Mount Carmel, or the seasonal donuts that are as big as your face at Mama’s Sweet Shoppe in Due West. From old school ice cream parlors to fresh local peach stands, the Old 96 District is home to all the Southern hospitality and comfort food you miss and love.

For Barbecue Aficionados

You can’t go through the Old 96 District without trying real South Carolina barbecue! Visit the annual Kansas City Barbecue Society-sanctioned barbecue competition each July in Greenwood, during the Festival of Discovery. For year-round championship-quality barbecue, head to Fat Daddy’s BBQ in Greenwood, and don’t forget to try the famous Carolina barbecue hash!

For Fine Dining Connoisseurs

Plated pasta dish at the Old Edgefield Grill in the Old 96 District in South Carolina

Owned by 2023 South Carolina Chef Ambassador Erica Trudy McCier, Indigenous Underground in Abbeville serves up soul food with a twist, such as gator and grits, in an upscale and trendy environment. For a white-tablecloth dinner, check out Cambridge Chophouse at Inn on the Square or Montague’s Restaurant in Greenwood. Dine in a beautiful Victorian home-turned-restaurant at the Old Edgefield Grille in Edgefield.

It’s time to sink your teeth into South Carolina’s Old 96 District. Plan your visit today at VisitOld96sc.com.

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Savor Charlotte Craft Culinary Experience in Greenville Thursday, November 10, 2022
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Partnered

Charlotte Chefs Come to Greenville

Charlotte chefs and mixologists come to Greenville, South Carolina, for the Savor Charlotte one-night-only event on November 10, 2022.

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On the Road

Get To Know Wilmington, North Carolina | Listen

Twenty-some years ago, if you asked anyone what was so delicious about Wilmington, the immediate answer would have been Flaming Amy’s. The Fajitarito, especially with pineapple jalapeño salsa, was a culinary delight for any palate (and it’s still legit […]

Chef Ambassadors THUMBNAIL
On the Road

5 South Carolina Farm to Table Chefs

When planning your next trip to South Carolina, check out how these five chefs use Certified South Carolina ingredients straight from area farmers: Marc Collins, executive chef at Circa 1886 in Charleston, takes a deep dive into South Carolina’s history and the African, […]