{"id":44242,"date":"2017-09-23T11:18:41","date_gmt":"2017-09-23T11:18:41","guid":{"rendered":"https:\/\/www.biphoo.com\/bipnews\/?p=44242"},"modified":"2017-09-23T11:18:41","modified_gmt":"2017-09-23T11:18:41","slug":"five-underrated-food-cities-south","status":"publish","type":"post","link":"https:\/\/www.biphoo.com\/bipnews\/travel\/five-underrated-food-cities-south.html","title":{"rendered":"Five underrated food cities in the South"},"content":{"rendered":"

Five underrated food cities in the South<\/span><\/strong><\/span><\/h2>\n

Five underrated food cities in the South:-The South has a defined cuisine that has put it on the food map in recent years largely thanks to cities like Charleston and New Orleans hogging the spotlight. We\u2019re not denying that those cities have excellent food, but smaller locales like Baton Rouge, Louisiana\u2019s capital, and Lexington, Louisville\u2019s oft-overlooked Kentucky neighbor, have food scenes that can compete with the South\u2019s \u2014 and the country\u2019s \u2014 best.<\/span><\/p>\n

Baton Rouge, La.,<\/strong> is ground zero for some excellent Cajun and Creole food, but unbeknownst to many, the city has so much more to offer. There\u2019s a healthy pop-up scene and new spots like Cocha and Kalurah Street Grill are garnering widespread praise. Local radio talk show host Jay Ducote was a runner up on Season 11 of Food Network Star and runs a taco pop-up called Gov\u2019t Taco that will finally get a permanent space next year. \u201cBaton Rouge is really like a gumbo pot of all Louisiana cultures in one place,\u201d explains Ducote. \u201cWe get the Creole influences of New Orleans, the Cajun culture from Acadiana and the traditional southern flare from the north part of the state. It all converges here in Baton Rouge, where finding our own unique culture has been challenging in the past.\u201d The city is finding itself, thanks to \u201ca crop of young chefs and adventurous culinarians who are pushing our food scene forward and using all of our various resources and influences to create a food scene that we can call our own,\u201d he says.<\/span><\/p>\n

Birmingham, Ala.,<\/strong> is home to multiple James Beard Award winners, like Frank Stitt of Highlands Bar & Grill and his prot\u00e9g\u00e9 Chris Hastings (Hot and Hot Fish Club, Ovenbird), and now the city is an incubator for new talent. Brian Somershield opened El Barrio Restaurante y Bar in 2016, Abhishek Sainju opened Abhi Eatery + Bar in March, and with the opening of Pizitz Food Hall this year, there\u2019s even more space for new chefs to flourish.<\/span><\/p>\n

Lexington, Ky.,<\/strong> is often overshadowed by nearby Louisville, but its food \u2014 and bourbon \u2014 scene can certainly stand up to the challenge. Longtime spots like Stella\u2019s and Dudley\u2019s on Short mingle with lauded newcomers like Middle Fork and Lockbox. And the award-winning chef Ouita Michel has three spots in the city to complement her other restaurants along the Kentucky Bourbon Trail, including the just-opened Honeywood. She has been a James Beard Foundation Award nominee as Outstanding Restaurateur and as Best Chef: Southeast numerous times. The city also welcomes Kentucky\u2019s first food hall with the just-opened The Barn, inside The Summit in Fritz Farm development.<\/span><\/p>\n

Greenville, S.C.,<\/strong> Asheville, N.C.\u2019s southern neighbor, has been slowly making a name for itself thanks to pioneering chefs like Joe Clarke of the recently closed American Grocery and newly opened Vault & Vator, and Michael Kramer, who opened Jianna after stints at Wolfgang Puck\u2019s Spago and McCrady\u2019s in Charleston, S.C. Meanwhile, newcomers The Anchorage and GB&D are making waves with their new takes on southern classics, while Methodical Coffee serves the kind of brew you\u2019d expect to only find in coffee-focused cities like New York and Seattle.<\/span><\/p>\n

Athens, Ga.,<\/strong> lives under Atlanta\u2019s shadow but it\u2019s had one very famous champion: chef Hugh Acheson of Top Chef fame and winner of two James Beard awards. His two Athens restaurants, Five & Ten and The National, have helped put the college town on the map and led the way for spots like home.made, from Five & Ten\u2019s former executive sous chef Mimi Maumus; Condor Chocolates from The National\u2019s executive chef Peter Dale; and Pulaski Heights BBQ, from former Five & Ten executive chef Chuck Ramsey, to open over the last few years. There are some non-Acheson related spots worth seeking out as well, like vegetarian institution The Grit and Creature Comforts Brewing Co.<\/span><\/p>\n

Source:-https:\/\/www.usatoday.com\/story\/travel\/experience\/food-and-wine\/2017\/09\/18\/underrated-southern-food-cities\/669715001\/<\/span><\/p>\n

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