![]() What chef Ana Castro has built in the quiet Lower Garden District is far more interesting than that. ![]() You could define the unexpected Lengua Madre by what it isn’t-a Mexican restaurant with the usual platters of enchiladas and fajitas piled high with rice and beans. Common Thread may be housed in a beautifully restored Victorian home from the late 1800s, but the food and culture are all about looking ahead and pushing things forward. The partners behind Common Thread and its sister restaurant, Farm Bluffton, created the Rootstock Community Foundation, which offers free mental health resources to anyone working in the restaurant industry nationwide. But here, “farm to table” also includes an effort to tie together the people who prepare and serve food. Yes, chef Brandon Carter and his chef de cuisine Joseph Harrison often serve dishes made with produce from nearby farms, and the menu is globally influenced but grounded in Southern flavors (like Carolina Gold rice porridge with barbecued mushrooms, crispy potato, and pickled daikon radish). “Farm to table” typically describes food made with ingredients that are grown and sourced locally, but at Common Thread in Savannah, that phrase has grown to mean so much more. Find out about a new wine producer, savor a perfect French omelet with a smear of caviar, or pick up a clever coffee-table tome-it’s all possible here. Expect elegant plates like oysters with a persimmon mignonette and polenta with black truffles and Parmesan. Barringer (a former bookstore owner with an eye for art and design) and Smelt (who has worked in wine distribution) smartly brought on chef Jason Paolini to lead the kitchen in this tiny spot in bustling Buckhead. Part bookshop and part restaurant, it’s a reflection of owners Katie Barringer’s and Jordan Smelt’s own interests and, perhaps more importantly, their expertise. Whether you’re looking for a quiet place to crack the cover on a new novel with a glass of wine to gather with friends for a leisurely lunch, or to impress a date, Lucian offers a tightly curated experience built for discovery. Like an ace up the sleeve, Lucian Books and Wine is the kind of wildcard that can suit itself beautifully to nearly any kind of use. Enjoy a beer or a glass of wine with your meal inside, or get your pie to go. The sleek, warehouse-chic dining room is anything but cold, thanks to Westover's partner Helene Jones, who runs the front of house. For something more adventurous, try the Veggie with pesto, garlic confit, kale, roasted local mushrooms, provolone, and smoked sea salt. The Pepperoni version gets zing from Aleppo pepper, and the plain Cheese isn’t so standard thanks to a blend of Parmesan, Asiago, Romano, and provolone and a sprinkle of herb breadcrumbs. That love comes through in his pies, which elevate even the classics and start with a simple, three-ingredient sourdough. But the fact remained that Westover, whose résumé also includes early stints at Domino’s and Papa Johns, had his heart in pizza. Westover had made a name for himself as a pastry chef (earning a nomination for The People’s Best New Pastry Chef title from Food & Wine) and through cooking in or consulting for restaurants around the country. The story of Birmingham’s Pizza Grace began when chef and owner Ryan Westover finally admitted that he just really likes creating pizzas. Southern Living EditorsĢ212 Morris Ave Suite 105, Birmingham, AL ![]() Whether you’re a local, or just visiting, these places aim to make everyone feel welcome. Service and hospitality are also important, as is the way a restaurant supports and treats its staff and the wider community. And there’s truly something here for everyone, at every price point.īut a great restaurant is more than just what's on the plate. From an elegant five-course Mexican tasting menu in New Orleans, to shatteringly crisp Thai fried chicken in Nashville, to sourdough crust pizzas in Birmingham, the food at all of these places is worthy of making a reservation, or even traveling for. The establishments on this list stand out in an industry that’s crowded, competitive, and full of talent. By the time we publish this, there will surely be an exciting new spot that everyone is talking about. Choosing the best of these recently-opened places is no easy feat. From food trucks to tasting menus, our region is blessed with an overabundance of restaurants, with more popping up every day. It’s not hard to find something good to eat in the South. ![]()
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