While South Walton, Florida, is best known for its sugar-white sand and 16 beach neighborhoods, the thriving culinary scene is what keeps visitors coming back year after year.
Whether it’s coastal casual, eclectic Asian cuisine, rustic Italian comfort food or fine dining fare, South Walton’s restaurant scene is bursting with world-class restaurants, fresh Gulf flavors and remarkable wine lists. But the true heart of the scene is its award-winning chefs.
Here we take a peek behind the curtain to show you some of the ingredients, flavors and culinary masters making this slice of paradise a must-visit dining destination.
Meet the Chefs
Ready to go behind the scenes of South Walton’s culinary scene? Step into the kitchen with these renowned chefs!
Chef Nikhil Abuvala
As Chef and Owner of Roux30a and Daytrader Tiki Bar, Nikhil Abuvala is no stranger to bold flavor. Whether he’s curating catch-of-the-day tasting menus or experimenting with Polynesian-inspired favorites, his menus revolve around seasonal produce and Gulf-fresh seafood. In fact, along with being named a finalist for the prestigious James Beard Award for Best Chef of the South 2025, two of his restaurants were also recognized as recommendations within the MICHELIN Guide 2026.
Chef Dan Vargo
Dan Vargo is a private chef and the owner of Fine Coastal Cuisine, using South Walton’s local produce and fresh-caught fish to bring the restaurant experience directly to guests’ homes. With decades of experience in top-tier restaurants and resorts across Florida, Maryland and Ireland, he’s cultivated a special brand of relaxed fine dining.
Chef Fleetwood Covington
Executive Chef Fleetwood Covington transforms ingredients into edible works of art at Seagar’s Prime Steaks & Seafood. Trained as a professional concert pianist, this musician-turned-chef creates an award-winning symphony of local flavors with global influences.
Chef David Cunningham
Chef David Cunningham is the owner of Cinders & Salt, an at-home private dining company in South Walton. Tapping into his Louisiana roots, he utilizes wood-firing to prepare dishes with the freshest local seafood and ingredients. After years running restaurants, he now enjoys the one-on-one interaction of the private chef experience.
Chef Jim Shirley
Step into the kitchen with Chef Jim Shirley, founder of South Walton favorites like Great Southern Café, Farm & Fire, The Bay and The Meltdown on 30A. Shirley’s unique take on modern Southern cuisine is inspired by watching his grandmothers at the stove as a child. Through his restaurants, he creates a shared experience imbued with the sense of interconnectedness that defines South Walton’s beach neighborhoods.
Secure your seat at the table today.
No matter if you’re a culinary explorer, a self-proclaimed foodie, or just looking for a space to host your group, South Walton offers a diverse array of tasty eats.
Looking for a view to complement your meal? You don’t have to look too far for a breathtaking sunset, so sit back, relax and enjoy a mouthwatering meal. Plan your perfect getaway here.
After the 2023 closure of Fisher’s in Orange Beach, fans of chef Bill Briand’s thoughtful approach to Gulf bounty, which earned him five James Beard Best Chef: South semifinalist nominations, wondered what was next. When he opened Fairhope’s Little Bird in 2025, hopes soared. Red snapper crudo swimming in local citrus and “Mom’s sweet cornbread”—celebrating Alabama’s farmers and fishermen and honoring his mom, Ginny—rise to meet the lofty expectations.
I can walk over to fill up on great coffee and either the breakfast burrito packed with Conecuh sausage and avocado or a fried-egg-and-bacon croissant sandwich with chipotle aïoli.
The short-rib French dip sandwich is actually my favorite thing on the planet right now. But if you’ve got a lot to do, don’t get it. With swiss and mornay sauce, it’s rich and makes me want a nap.
At Adios, José Medina Camacho relies on his Mexican heritage to move the menu beyond standard margaritas. His use of tequilas, mezcals, rums, and bourbons, as well as lesser-known Mexican spirits like agave-based raicilla, blends with an international ingredient roster encouraging patrons to wave goodbye to preconceived notions of Mexican cocktails and putting Camacho on 2025’s James Beard finalist list for Outstanding Professional in Beverage Service.
José Medina Camacho‘s Current Favorites:
ALABAMA PRODUCT
I love to sub Booch Buddiesginger kombucha for ginger beer to add spice to our ginger margarita.
BEVERAGE TREND
While Aperol spritz rules, I’m hoping to see some white port spritzes or something more out-of-the-box gain ground this year. And I’m looking forward to using Dolin’s new strawberry vermouth in some spring and summer drinks.
DRINK SOMEWHERE ELSE
In Birmingham, I enjoy the 50/50 martini with wings at Continental Drift.
The party at Birmingham’s Bayonet, a MICHELIN Guide Bib Gourmand restaurant, starts with fresh product, including whole fish broken down in-house, continues with taquitos stuffed with sweet Royal Red shrimp and bright salsa verde, and arrives at golden-seared scallops atop corn-mushroom nage. Chef Rob McDaniel’s ode to oysters—20 farmed varieties on offer daily and oyster-anchored martinis mixed tableside—amplifies the exuberant experience.
The experiential learning at this teaching hotel delivers a win for Auburn University’s hospitality management students. Its luxe rooms and rooftop cocktail and tapas bar score Alabama its only AAA five-diamond property. But The Laurel’s MICHELIN-recommended teaching restaurant, 1856 Culinary Residence, is the touchdown, where students serve tahini-sauced butternut-squash gnocchi and melting waygu short ribs.
Patrons from near and far seek out Alabama Rib Shack in out-of-the-way Gainesville to tuck into pitmaster Jamie Lee Mitchell’s palate-pleasing blend. of West Indies influences and comfort classics like slow-smoked pulled pork, cornbread, and candied yams cozied up to jerk chicken and oxtails.
Chef Amber Bonds’ fine-dining background ensures the casual, fun fare of her food truck (think loaded buffalo chicken fries and big-beefy flat-top-crisped burgers) is perfectly executed. And she pours her creative personality into weekend brunch: spiced chia pancakes with candied pecans (and sometimes bits of smoky bacon) and fried pork-chop sandwiches with pepper jack and mushroom gravy.
Everyone screams for the cool treats at Big Spoon Creamery. Its ice cream artisans churn milk and cream from a local, fourth-generation family-owned dairy, seasonal fruits, and other quality ingredients into flavors like Earl Grey, dark-chocolate-flecked raspberry, and almond-peach-cardamom.
In late 2024, when Benjamin Henderson rebuilt and reopened the eatery his aunt and uncle founded, the Wiregrass community expressed a collective cheer for the return of fried chicken, slow cooked turnips, and peach cobbler, all made from Henderson’s grandmother’s and aunt’s recipes.
Biscuits remain a constant on the oft-changing menu at The Hummingbird Way Oyster Bar. Owner-chef Jim Smith knows better than to deny diners his pillowy rounds embellished with condiments both familiar and unexpected—whipped butter, dark cane syrup, and smoked sea salt.
Customers cruise in for chef Lauren Herbert’s spicy jerk chicken, fish and rice with plantains, and collards in the style of callaloo, an earthy spinach stew from her home country, Guyana. Even mac and cheese gets her heritage, honoring twist with a blend of Caribbean spices she won’t divulge (no matter how many times you ask).
“There’s always room for one more.” That’s the mantra at the family table.
The banana pudding disappears before everyone made it through the line. A cousin pulls up another chair. Kids disappear and reappear with lemonade, talking a mile a minute. The table stretches. The conversation overlaps. Nobody is in a hurry. That’s the reunion the family will always remember. Not the spreadsheet. But what was on the table the year we wore Carolina blue shirts. That’s what sticks. Southern reunions have always revolved around food like this. Plates built heavy and passed across the table with a smile.
In Greater Fayetteville, North Carolina, our generosity shows up in places ready for a crowd. We have private dining rooms where twenty or forty people can sit without squeezing into corners. Long patio tables that stay loud, long after the plates are cleared, and restaurants that understand you are not just ordering dinner. You are building a memory around it.
Cumberland County has more food trucks per capita than most major cities in North Carolina. Have a crowd full of opinions? We can recommend food trucks perfect for your gathering. Park a handful of food trucks side by side and the reunion shifts into something organic and alive. No one is locked into a single menu. Someone orders something new and passes it down the table. Everyone comes back comparing bites.
Looking for a late breakfast/early lunch? In the South, you can move at your own pace. Coffee refills keep coming. Grits, eggs, biscuits, country ham and maybe something sweet on the side. Conversations without rush. During your family reunion nobody is expected anywhere, anytime soon.
A good reunion doesn’t need spectacle. It needs good food, room to sit, and space for one more chair.
Throughout Cumberland County, the room for that kind of gathering already exists. Chefs that know how to feed a crowd. Tables built to hold one more plate. And comfortable rooms to lay your head at the end of a long day of reconnecting. All you have to do is show up.
The 2026 James Beard Awards are always hotly anticipated across the industry, but this year The Local Palate was possibly even more invested because of the number of Southern chefs, restaurants, and beverage professionals in national categories, from Outstanding Restaurant (Nashville’s The Catbird Seat and Mixtli in San Antonio) to Best New Restaurant (Merci in Charleston) to Outstanding Hospitality (Aria in Atlanta and Bottega in Birmingham). But competition was fierce, and awards in those categories went to other regions of the country.
Still, the South was strongly represented, with Adrian Torres of Maximo (West University Place, Texas) kicking off the awards as Emerging Chef with a moving acceptance speech about his Latinx community and his Mexican immigrant parents. “For a long time, fear was our story. Today, standing on this stage, I want to say something that I never thought my younger self would have the opportunity to say: I am proud to be the son of immigrants. Tonight I refuse to let fear be the headline.” He then expressed his thanks in Spanish to those who had provided support along the way.
Adrian Torres, Anna Mandelbaum and Mary Sue Milliken speak onstage during the 2026 James Beard Restaurant And Chef Awards. Image courtesy of Jeff Schear/Getty Images for the James Beard Foundation.
Immigration was the theme of the evening almost as much as food. Both Illinois governor J.B. Pritzker and Chicago mayor Brandon Johnson spoke with pride about the diversity of the Illinois dining scene. “Illinois was built by generations of families from every corner of the world, like mine from Ukraine,” Pritzker said, “carrying recipes and traditions and stories with them. Many of these communities have been under siege from the president of the United States. I will always stand against attacks on these communities.”
Chefs across the board shared the stories of how their heritage and their food are inseparable. Loryn Nalic, who was visibly overwhelmed with emotion as she accepted the award for Best Chef: Midwest, spoke of how war had separated her family and that her restaurant, Balkan Treat Box, which serves Balkan and Bosnian food, had brought them back together. LA-based organization No Us Without You was recognized as Humanitarian of the Year for its work since Covid providing food and resources for undocumented hospitality workers.
Susan Bae of Washington, DC’s Moon Rabbit, who won Outstanding Pastry Chef or Baker, shared in her acceptance speech, “As a Korean American chef, this award means something bigger than myself. Representation matters. Being invited into the room matters. It’s more than visibility: It’s belonging.” Afterward, she told us, “Gratitude tops the list, to be here to celebrate great chefs from around America and some that are inspirations to me.”
Evelyn Garcia and Henry Lu attend the 2026 James Beard Restaurant And Chef Awards. Image courtesy of Jeff Schear/Getty Images for the James Beard Foundation.
And Evelyn Garcia, who won Best Chef: Texas along with her partner at JŪN, Henry Lu, shared that if she’d learned anything from opening the restaurant, it is that “there’s room for everyone, there’s a space to tell our story, and that it’s meant to be heard.”
Winners or not, Southern food professionals we spoke to evidenced that their focus is, as always, on representing their own unique stories, supporting their communities, and continuing to build.
Tavel Bristol-Joseph, owner and pastry chef at Emmer & Rye hospitality, who was nominated for Outstanding Pastry Chef or Baker at Nicōsi, a MICHELIN-starred dessert bar in San Antonio, said the nomination itself was a “lifetime achievement” of his 27-year career. He told us that the awards “show a light to people who haven’t heard of us, which in this climate is definitely necessary.”
Best Chef: Texas finalist Ope Amosu (ChòpnBlọk, Houston), shared, “To me it’s more about making sure I’m advocating and representing my culture, what I believe, my community. For us to be able to have our name and see our culture on this type of stage, it’s a win. We’re still going to be doing us every single time.”
And E.J. Lagasse, Emerging Chef finalist for Emeril’s in New Orleans, told us, “What a room to be in—it brings real joy.” When asked what was next for him, he said he was headed back to New Orleans: “We’ll get right back to it.”
Before the ceremony Effie Richardson, co-owner of Dakar Nola, revealed that their new, larger location, which they moved into just three weeks ago, “allows us to tell our story more. It feels more true to who we are as a brand and as an identity. We look forward to growing in that space, growing our pastry program, our beverage program, and building a legacy for ourselves and for New Orleans as well, rooted in West African food and hospitality.”
After his win, Mbaye told us that he felt amazing and honored that his story was able to reach a larger audience and shared that he was excited to invite more people into his new space. As for what’s next, “Follow me on social media because I’m a very impulsive person; I do think very spontaneously.”
“It’s definitely humbling to be in a room filled with so many talented chefs,” said chef Taylor Montgomery before thanking the Beard Foundation not only for recognizing his restaurant but for finding them. “We’re just a small farm in North Carolina,” he said to cheers from the audience. They focus on regenerative farming and preservation of heirloom vegetable varieties that are in danger of being lost. He brought a team of at least a dozen people on stage with him who were volunteers and staff at the farm: “We’re all rooted together here.”
Taylor Montgomery walks onstage during the 2026 James Beard Restaurant And Chef Awards. Image courtesy of Jeff Schear/Getty Images for the James Beard Foundation.
Garcia spoke about her dream of opening a restaurant that “has turned into a space of creativity for our team, a space to showcase our city—Houston, I love you so much! Our amazing city is made from creatives, from first generations like we are. It is a city of dreams and hopes. This is just the beginning.” Lu thanked “our immigrant parents—they invested so much in us and everything we are today is because of them.”
“I kind of just blacked out for the first five seconds,” Torres said after his win with a big smile. “Growing up in the industry, I never aspired to be in the spotlight. I just kept my head down and worked. Over the last year the restaurant has been very fruitful, so I’ve learned to soak it all in and just own it. I get to talk about real things and represent real people.”
Bae shared that being recognized “means having a space to feel like what I do, say, and create matters and is impactful. Maybe someday I can also influence and have an impact on future chefs.” She spoke about being the only woman in the kitchen and that “having an all-woman team is something new I tried at Moon Rabbit. I wanted to create space for my pastry team to lean on each other through communication and collaboration.” She told us that her favorite pastry to make was a choux.
Southern Smoke Foundation received an Impact Award. Co-founder and chef Chris Shepherd pledged he would continue to dedicate his life to his work with the foundation, which provides food-and-beverage grants and access to no-cost mental health care. “If we can get our industry in a better, safer space mentally and physically then we’ll be in a better world.”
What happens when we go looking for the unexpected?
One result is this issue, where our writers go off the beaten path in more ways than one. Far south of Houston, Davon D. E. Hatchett explores the connection between South Padre Island and Brownsville, Texas, and Matamoros, Mexico, to remind us of all we share with our “south of Southern” North American neighbors. Along the Alabama coast, Beth D’Addono goes in search of seafood that isn’t fried, with delicious results. And, Tom Wilmes takes a trip through time at Mount Vernon in a thoughtful exploration of what’s still to be learned from America’s past 250 years.
We’re also broadening our focus with this issue’s new column Five to Try, which celebrates one thing a state or region does exceptionally well: for instance, chaat in North Carolina, gin in Florida, and book-and-beverage combos in Tennessee and Kentucky. And editor- in-chief Erin Byers Murray and associate editor Tate Jacaruso share their recommendations for some of the top culinary classes around the South, from the partnership between CIA Texas and San Antonio’s Hotel Emma to The Laurel Hotel and Spa at Auburn University’s culinary science center.
Whichever page you turn to, we hope you find inspiration for an out-of-the-way drive (hello, caramel cake in Meridian, Mississippi) or a new perspective on a place you thought you knew. We certainly did.
Legendary Texas steakhouses, inventive barbecue joints, luxe omakase experiences, and must-try bakeries are proof that during the FIFA World Cup in Dallas, the action won’t be limited to the pitch at AT&T Stadium. These standout restaurants offer flavors as exciting as the tournament itself, and no matter the meal or time of day, they are definitely worth planning your trip around.
At this cozy bakery, the smell of fresh-baked bread and delicious coffee draws customers in from Uptown’s The Quad before they even reach the door. Baking director Peter Edris combines European techniques and Texas-grown ingredients to curate a menu highlighting grain milled in-house daily. Pastries like the Sonora snickerdoodle and pistachio pain suisse share the spotlight with classic baguettes and Texas country wheat bread, while sandwiches, salads, and signature coffee drinks turn a bakery visit from a grab-and-go experience to a sit-down meal.
No visit to the Fort Worth Stockyards is complete without a meal at Cattlemen’s Steakhouse, a renowned restaurant feeding hungry Texans since 1947. The iconic restaurant recently got a multimillion-dollar makeover courtesy of the new owner, Taylor Sheridan, but still feels steeped in Texas tradition. Diners can watch their steaks sizzle over an open fire in the main dining room and enjoy favorites like the 32-ounce dry-aged tomahawk chop or the signature Heart O’ Texas rib-eye. Executive chef Theodore Tom rounds out the menu with seafood, pasta, and classic steakhouse sides.
At El Carlos Elegante, nixtamalization is the foundation of the restaurant’s standout masa program, with fresh masa crafted daily for dishes such as cut-to-order el machete and squash tetela with Mayan hummus and black beans. This lively Design District spot has also earned a following for its carne asada and guajillo chicken served alongside a silky mole madre. Pair it with a signature margarita or a classic michelada and enjoy a memorable evening.
Located in the buzzy Knox Henderson neighborhood, French-inspired Georgie keeps crowds coming back for its refined ambiance and menu of seasonal favorites, including hot honey crispy duck breast and scallop gratinée prepared with uni, garlic miso butter, and caramelized endive. Don’t skip out on chef Bruno Davaillon’s innovative individual bites, including venison tartare, snow crab toast, and uni “French toast.”
At Smoke’N Ash BBQ, Texas barbecue meets Ethiopian flavors in one of Arlington’s most progressive restaurants. The husband-and-wife duo behind the MICHELIN-recognized restaurant serve smoked brisket, injera, collard greens, and housemade sauces that bring distinctive spice and flavor to every plate.
Restaurateur Benjamin Berg, Texas’s king of vibe dining, is bringing serious FIFA energy to Soy Cowboy, a Pan-Asian restaurant in Arlington. Just minutes from the pitch at AT&T Stadium, the restaurant is leaning into World Cup season with a special patio menu created just for soccer fans, including Wagyu beef yakitori, Korean BBQ ribs, and robata favorites. Cool off between matches with a Cristalino Margarita or a watermelon martini.
Soy Cowboy Pork Gyoza, Image courtesy of Kayla Enright
At Sushi Kozy, chef-owner Paul Ko and chef RJ Yoakam guide diners through a 17-course omakase that highlights fresh, seasonal ingredients. Expect perfectly executed nigiri with unexpected bites, including a memorable lamb, oxtail, and strawberry dish that keeps even seasoned omakase fans guessing. Grab a seat at the bar to watch the chefs in action or spread out at a table for a relaxing experience.
Thirty-three miles north of Charlotte, ravenous eaters can find Mooresville, North Carolina. A hub for NASCAR racing teams, the popular Quarry at Carrigan Farms, and a town with a scenic seat overlooking Lake Norman, Mooresville is in Iredell County, one of 14 counties that make up the growing Charlotte metropolitan area.
According to the latest census data, Mooresville is home to more than 50,000 residents and is becoming an increasingly popular destination for food and tourism—including expeditions for local excursionists.
If immersing yourself in nature and lakeside views aren’t enough to move you, Mooresville is worth its weight in delicious food. Once you’re back from exploring downtown, you can get your fill of fabulous fare—from Italian cuisine to perfect cuts at Epic Chophouse. And, some of the town’s most notable eateries have roots in the Queen City (Charlotte) before expanding to Mooresville.
I won’t leave you guessing about where to go and what’s good. Think burgers, Mexican and Asian cuisine. You could—and should—have it all!
246 North Main Street, Mooresville, NC 28115 When it comes to smash burgers, Bae’s Burgers is a top contender. After a successful run with their food truck in Charlotte, husband and wife Fabian Elmes and Claire Connelly decided to plant their first brick-and-mortar location in the heart of Mooresville. Today, the duo and their team serve fresh, locally-sourced smash burgers that are known for their juicy, succulent texture, crispy edges, and epic flavor. All seasonings and sauces are made in-house. On the menu, you’ll find classic and premium toppings, a fried chicken sandwich (and tendies!), fries and more.
Bae’s Burgers is set to open a second location in nearby Concord, North Carolina, soon —and there’s a reason they’re growing!
110A Marketplace Ave. Mooresville, NC 28117 Joel Jose and his family have served up Asian flavors in Mooresville since 2001—and their fusion-style menu features favorites from Thailand to the Philippines. And though diners can find just about anything to satisfy their palates, the Filipino cuisine is the star of the show. Find classics like lumpia, a variety of specialty sushi rolls, or spicy red or green curry dishes. In addition to rice bowls, stir-fried noodles, and savory soups, Joel’s also offers a variety of vegetarian and vegan-friendly options. Find the menu here.
482 River Hwy Mooresville, NC 28117 What began in 2015 as La Unica Mooresville, the 11-year-old Iredell County favorite was renamed and rebranded as Rio 150 in 2023. Named to honor its original River Highway location, the restaurant is now so popular it has expanded to six locations in and around Charlotte. The eatery’s claim to fame? Its baja-California style cuisine, huge margaritas, and made-to-order guacamole Mexicano—chopped avocado chunks mixed with pico de gallo and fresh jalapeños. Rio 150 serves one of the largest margaritas on Lake Norman, coming in at a whopping 56 ounces! If the flautas dinner doesn’t entice you (my favorite!), order any of their authentic tacos, the fajita nachos, or one of more than 200 items on their menu.
July is National Grilling Month, and if you love BBQ, you’re sure to love you some Little Rock! This is a town where firing up the grill is part of the culture, and every local restaurant is eager to treat your tastebuds to something special.
As the days grow longer and the city hums with outdoor festivals, alfresco dining, and evenings along the river, Little Rock’s diverse culinary scene gets more memorable than ever. There’s no better time for food lovers to discover how this vibrant capital city combines Southern traditions, culinary trends, and cultural influences to create a truly one-of-a-kind dining getaway.
Here, the restaurants are as unique as the neighborhoods you’ll find them in. Casual spots offer award-winning BBQ, scratch-made burgers, or flavorful farm-to-table fare. If you’re looking for something more sophisticated, chef-driven restaurants offer carefully crafted menus, artfully plated entrees, and wine lists that complement everything perfectly. From comfort food to culinary masterpieces, Little Rock brings it all to the table.
So this summer, plan a visit to Little Rock – and don’t forget to pack your appetite! Because if you love good food, good drinks, and good times, you’ll love you some Little Rock!
Father’s Day is the perfect reason to gather family around and celebrate the dads, grandpas, and father figures who make our lives better. Whether Dad loves firing up the grill, sipping a frozen cocktail, or trying fresh twists on nostalgic favorites, these handcrafted recipes offer something for everyone. From smoky barbecue and flavor-packed burgers to refreshing beverages, seasonal sides, and classic Southern desserts, these dishes will fit right into your Father’s Day feast. So mix that cold drink, light the grill, and give dad a cookout worthy of his special day.
Elliot Moss brings restaurant-quality food into your backyard cookout. This Southern barbecue classic delivers smoky, savory flavor with a caramelized finish. It features juicy chicken coated in a rich barbecue sauce that creates a glaze that keeps the chicken moist and tender. The flavors combine to create an even bite of sweet and smoky notes. This recipe is perfect for dads who love grilling, and it makes a great main dish for your Father’s Day menu.
For an aperitivo, Brittany Furbee shares her sweet-heat bacon-wrapped dates, glazed in Raven’s Nest Blackberry Jalapeño Jam. This sweet-and-savory appetizer layers smoky bacon, creamy goat cheese, and sweet dates into one perfect bite. The dates get stuffed with a fluffy mixture of goat cheese, whipped cream cheese, and honey for a richly tangy filling. It’s then wrapped with bacon, which gets perfectly crisp in the oven, and glazed with blackberry Jalapeño jam. Each ingredient works together to create a balanced bite of gentle heat, smokiness, and sweetness. To take the recipe a step further, skip the oven and place your pan in the grill for that extra smokiness.
Blackberry Jalapeño Bacon Wrapped Dates, Photo courtesy of Brittany Furbee
Co-owner Toa Green from Crank and Boom Craft Ice Cream offers a frozen twist on classic Southern banana pudding with this banana pudding ice cream. It’s impressive and nostalgic without being overly complicated, and can be made the night before for an easy-going day. The rich base combines heavy cream, milk, ripe bananas, sweet brown sugar, and a touch of vanilla for a deep velvety banana flavor. The creamy whipped topping balances the sweetness of the banana ice cream, while the vanilla wafers add that perfect crunch. This after-dinner treat is perfect for dads who love a classic comforting dessert with a fun twist.
Banana Pudding Ice Cream, Photo courtesy Mark Mahan
Charlie and Andy Nelson of Nelson’s Green Brier Distillery in Nashville share a creative upgrade to one of Dad’s favorites. This frozen spin on the classic Old-Fashioned is a great way to turn a spirit-forward drink into a refreshing summer sip. The lemonade and orange juice balance the rich caramel notes of the bourbon for a light refreshment, while the cherry brandy adds some fruitiness. Bitters and a cherry garnish add a touch of the signature Old Fashioned character. Designed as a batch cocktail, this recipe is ideal for entertaining an outdoor crowd and the perfect way to raise a glass to Dad.
This bold, flavor-packed turkey burger proves that lighter burgers still pack a punch. The patty features lean ground turkey with roasted shishito peppers for a smoky, slightly sweet kick. The shishito mustard sauce is tangy and brings a flavor-filled taste to every bite. Crunchy lettuce and crisp red onion satisfy your craving for a traditional burger, while unexpected flavor combinations add a unique twist. Let this burger be the star of the show for your Father’s Day barbecue.
This smashed fingerling potato salad adds a fresh twist to a classic party favorite. This version gives an elevated feel while still feeling familiar and exciting. The fingerling potatoes are boiled, smashed, and roasted in the oven, resulting in crispy edges and soft centers. After resting in the fridge overnight, they get tossed in a herbaceous mayonnaise mixture. Each bite has a perfect balance of crispy, creamy, and tangy, and remains light yet comforting. This side pairs perfectly with cookout favorites and is easy to make ahead for a stress-free day.
Smashed Fingerling Potato Salad, Photo by Andrew Cebulka
With one of the season’s most beloved fruits, this almost summertime peach pie celebrates Father’s Day and the arrival of summertime. Nestled inside a flaky, buttery crust, juicy peaches are tossed with sugar and a touch of lemon juice to brighten the filling and balance the fruit’s natural sweetness. After tossing into the oven, the mixture bubbles into a simmering classic Southern dessert. Prepare the peach mixture ahead of time, then celebrate Dad with this nostalgic, comforting dessert.
Almost Summertime Peach Pie, Photo by Jonathan Boncek
For the dads who love beer, this laid-back chelada cocktail from beverage director Sean Beck at H Town Restaurant Group in Houston is the perfect beverage for your Father’s Day cookout. This refreshing beer cocktail combines crisp lager with bright citrus flavors, adding a tangy twist to a simple drink. Beck uses guanábano liqueur from Yucután, but if you can’t find guanábano, feel free to substitute peach liqueur or apricot brandy. Refreshing and approachable, this chelada is a natural fit for Father’s Day festivities.
Smoky grilled corn and okra meet tangy pickled peppers and a creamy buttermilk vinaigrette in this bright recipe from Scott Crawford of Crawford & Son, Crawford’s Cookshop, and Jolie in Raleigh, North Carolina. This vibrant summer dish highlights the season’s produce with that classic smoky, grilled flavor. The char on the grill enhances the natural sweetness of the corn and okra, while the pickled peppers add a bright, tangy contrast. It remains a standout dish by bringing bold flavor to the table. With its fresh ingredients and grill-friendly preparation, this side is perfect for a Father’s Day cookout.
Grilled Okra and Corn, Photo courtesy Jessica Crawford
