Austin continues to churn out new forms of restaurants. An upcoming addition comes from East Side Show Room’s Sonya Coté and will be located on East Eleventh Street. Hillside Farmacy, as the name suggests, will have elements of a traditional drug store of the early 1900’s, offering fresh food for breakfast, lunch and dinner.
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Jonathan Swift had it right when he said, “He was a bold man that first ate an oyster.” However, over the centuries the oyster has become quite popular; the Romans opened banquets with them, the Greeks believed them to be an aphrodisiac, peasants ate them by the bushel in the 19th century (almost leading to their extinction) and today restaurants often charge several dollars for one of the 100+ varieties available on the market.
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When it comes to Tennessee barbeque, Memphis gets its fair share of attention, but Nashville has been stepping up its smoked game. The latest worthy addition to our city’s Que roster is Edley’s Bar-B-Que in the 12South neighborhood, combining classic barbeque with the tradition of a meat-and-three restaurant.
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Growing up in South Carolina, J.W. Clarke’s father grilled steaks for the family every Saturday night. The meat was never marinated with sauce and it was always cooked over a charcoal grill. It’s a tradition that J.W. would eventually continue with his own family, allowing for years of experimentation with different seasonings that eventually led to a locally famous blend.
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In recent years, the farm-to-table movement has made knowing where your food is grown a bit trendy. In reality, chefs have relied on farmers and artisans since the dawn of restaurants themselves. With such strong food traditions, fertile ground and temperate climate for growing, the South is a hotbed of farms offering their bounty.
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