Southern vegetables at Miller Union in Atlanta

Southern vegetables at Miller Union in Atlanta

Iconic Southern Dishes with a Twist

When most people think of Southern food, drool-worthy visuals of fried chicken, cornbread, biscuits and pecan pie likely come to mind. Trust me when I say there’s certainly no shortage of these historically delicious eats in Atlanta. But in today’s New South, innovative chefs are putting their own stamp on these tried-and-true favorites, revamping classics into mouthwatering stories all their own. Take a look:

  • Grits at Miller Union: Farm-to-table is more than just a buzzword at this vegetable-heavy hotspot run by James Beard-nominated chef Steven Satterfield, who draws on Southern traditions to create one-of-a-kind dishes, like his renowned grits fritter (a fried ball of the Southern staple brimming with country ham and cheese).
  • Okra at Chai Pani: No Southern table is complete without a big bowl of okra—even ethnic restaurants here recognize Southerners’ unwavering passion for the antioxidant-packed pods. Just look at Decatur’s bustling Chai Pani, an Indian street food restaurant, where diners swap starchy potatoes for okra “fries.” Here, okra gets the flash-fried treatment before being doused with lime juice and salt, resulting in a crunchy, addictive snack you can actually feel good about eating.
  • Nashville Hot Chicken at Holeman and Finch: Though the city may not be in Georgia, Nashville’s signature dish of hot chicken (fried chicken smothered in spicy cayenne pepper) has made its way to many tables in the Big Peach. One of our favorite renditions is at Holeman and Finch, where chef-owner Linton Hopkins serves his tear-inducing hot chicken sandwiched on a housemade roll with kohlrabi and pickled green tomatoes. Don’t forget the tissues!
Published: January 2015
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