In northern Alabama, a mayo-based white barbecue sauce reigns. Trust us, Big Bob Gibson’s tangy twist gets on with hickory-smoked chicken like a... Read More
Served only on Wednesdays, the “L.A. Burger” is a spicy Lower Alabama mix of freshly ground beef and Conecuh sausage, the unofficial smoked... Read More
Louisiana gets all the credit for gumbo, but the smoky mix of chicken, andouille, and okra in a tomato-based roux at Guy’s holds its own. Finish... Read More
If sweet tea is the “house wine of the South,” then grits are its daily bread. Executive chef and owner Frank Stitt does them right with... Read More
Order the tomato salad; thick stacks of heirloom tomatoes mingle with fried okra, field peas, fresh corn, and studs of applewood-smoked bacon under a... Read More
This old-school “meat and three” has been a local mainstay since the 1930’s. The chicken’s batter shatters with every crunchy... Read More
Trowbridge's isn't retro in that faux-Mayberry sort of way. The eight-stool lunch counter where, in 1918, Paul Trowbridge began churning and scooping... Read More
