Good Lifestyle

The South has always been on food. In the lowest part of the United States, food is used to bring families together, to honor special guests and comfort those who need some edification. Over the years, Suders have perfected their culinary profession, mastering the art ofcooking at home, aButtermilk biscuit at a time. So you can go to the visit of South Restaurants, it's always a treat, but are the best places to stop and dinner?

The south offers so muchDifferent types of cooking, salty oysters from the coast of South Carolina to Creole creations of New Orleans. So the next time you travel around the southern region of America, try these following 20South Restaurants, who go from fantasy to pleasure and the insequence to the legendary. But they all have one thing in common: they are too good to miss.

And for more, do not miss these15 classical American desserts that deserve a return.

When he opened in 1943,Madame Wilkes Dining Room served the workers and women of Savannah. Now, led by Mrs. Wilkes' granddaughter, the tables of the restaurant are constantly cluttered with homestyle dishes passed through these lucky to have a place inside. Diners wishing align yourself outside before Ms. Wilkes opens at 11:00, often wrapping around the block!

The menu is constantly in flow, but it is always distinctly from the South-like the atmosphere. Family-style seats will share you with fried chicken trays, corn vinaigrette, rutabagas, macaronis and cheese, okro, corn muffins and cookies with strangers and friends. SamePresident Barack Obama Arrested here for lunch in 2010.

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The squatAs the inhabitants appellate, is famous for its breakfast: a Smorgasbord on the full scale of South Delights. It will be difficult to choose between the healing of the hangover (a bowl of substantial grains, bacon, sausages, fries, eggs, tomatoes, eggs and grilled bread) and cranes on a shingle (a Free-facing biscuit surmounted by grains, patient sausages and cheddar). You can not deceive yourself with the caught of squatShrimps and grits, a crisp and tasty combo that will delight any southern love palace.

Charleston hosts a lively culinary scene with innovative restaurants at every corner. But in the middle of all the hubbub,Magnolia has been a pillar serving a delicious south goodness since 1990.

The restaurant has created unique combinations such as the south egg roller, which is stuffed with Greens Collard, chicken and ham of Tasso; And hummus of boiled peanut, garnished with stuff and corn soaps.

The Magnolia menu also includes many Charleston water selections. The bouillabaisse Lowcountry should not be missed - shrimp, scallops, mussels, seasonal fish, sausages of Andouille, potatoes, corn, okra and peppers served in a pot of seashells with grilled bread.

Chef Vivian Howard, Host of the Winning PBS Series EmmyThe life of a chefServes serious attention to detail in its restaurant in eastern North Carolina. Howard's MenuChef & Farmer put the accent onFarm food at table. As you are there, you have to try the Greens Collard Flsh Flash, simply adorned with sea salt (and simply succulent to that).

Two blocks from the White House,Georgia Brown's LowCountry cuisine and living jazz music are enjoyed by tourists and premises. On the Sunday of the Jazz Brunch is one of the best, with southern keys, even oozing cocktails (like a Georgia Peach Martini or a lowcountry bloody Mary surmounted with a jumbo shrimp).

The abundant buffet is rich with shrimp and shrimp shrimp, Virginia Ham and Jambaya. You can also order a la carte, say, if you are tempted by my Brown's Meatloaf, from three different meats and served with colbands, a mashed potatoes and a rich homemade sauce.

Downtown Asheville is a beautiful place for a walk, filled with art galleries, shops and tons of great restaurants. But they do not come better thanTuplo honeyWith its ideal location on College Street and its southern rate from 24 hours, including 24-hour fried chicken and fish and chips with Jalapeño Hush corn puppies.

There are also clearer options, such as a spinach salad of Appalachian with mashed potatoes, fresh blueberries, goat cheese, spicy picks and maple syrup. But where tupelo honey really shines is in his beverage menu. Mixologist Tyler Alford combines local products and classic techniques to create hisSouth cocktails, like its lavender and his honeysuckle LEMONDROP, or the five (yes, five) different varieties of Mimosas.

A visit to Nashville would not be complete without hot chicken (that is, fried chicken covered with often nuclear levels of TANGY sauce). As the story happens, Womanize Thornton Thornton Thornton's jilty enthusiasts at this hot and spicy dish as punishment for his wandering eyes, but the revenge dish turned out to be a success.

In 1945, Prince openedPrince's hot chicken In Nashville, which is always led by its great niece. The restaurant has a hot sauce for each level of intensity, starting with a simple and up to Xxx hot.

If you are looking to taste the famous Kentucky spirits,Raw bourbon is the place to do it. The restaurant has more than 100 local, rare and standard bourbon versions. You will want to taste the light and spicy old grandfather dad, formulated with an additional rye. In addition, Bourbon Raw syrups are handcrafted and their juices are pressed internally for the coolest cocktails.

The restaurant also serves Kentucky's most emblematic dish for lunch and dinner, thehot brown sandwich, a sizzling combination of the turkey's chest, smoked bacon and tomato on the texas toast soaked by Bourbon, all garnished with morning sauce. It's sure to fill you.

Note: Bourbon RAW is temporarily closed.

BBQ Central It has always been rented for having served some of the best Semphis stand offers, because it joined the barbecue scene of the city in 2002. The pork of the restaurant is slowly smoked with chills of Hickory and Pecan, then Dry rubbed with secret ingredients. And as you eat it, it will fall from the bone, offering an explosion of flavor with or without sauce.

The central BBQ grew up in four locations, serving their famous pork via BBQ Nachos, ribs and chopped or pulled with plates and sandwiches. But they also respond to thevegetarian Crowd with a Grilled Portabella Grilled mushroom sandwich Gouda.

In the animation of the city center of Atlanta,Porch of pittypat Provides a significant southern atmosphere at the slower rhythm. Whether tilting on the chairs on the eponymous porch of the restaurant enjoying antiques adorating the interior, Pittypat welcomes you as a parent lost for a long time. When you enter, you descend a graceful staircase in the dining room below.

The menu selections, printed on a fan, include unique but familiar foods, such as black-eyed pea cakes and pork chops with curry peanut sauce. But be sure to save the space for dessert. Pittypat pie has a chocolate crust with rum and vanilla cream chocolate cream. And the restaurant also offers an authentic Georgia Peach Cobbler with Greenwood Greenwood Cinnamon Ice.

Note: Pittypat porch is temporarily closed.

An icon of a new Orléean since 1946,Brennan's Gîte The Creole dishes that helped to define the restoration scene in the big easy. The seafood of the Louisiana sir Gumbo is a tasty combination of gulf shrimp, oysters and sausages and sausages with just the soundhead of Sassafra's spice with the yarn. And the roasted pheasant of Brennan is perfectly accompanied by a clock green roll, cumin core carrots, mashed cauliflower and juice of Berber-spicy.

But a trip to Brennan would not be complete without someBananas Foster, who literally created at the restaurant in the 1950s. At the time, New Orleans was a major port for banana shipments from South America. Owen Brennan, owner of Brennan, challenged his chef, Paul Blange, to offer a new recipe using the banana bonus, the restaurant had at your fingertips. And that's how bananas foster was born.

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While the city of New Orleans is known for its famous Creole cuisine, you would not want to check the Cajun culture that goes back to Acadian settlers in the south of Louisiana. The crayfish, the sausages of Andouille and the shrimp are staples in these dishes, as well as rice and vegetables for local research.

And you can try everything toPig butcher, Cajun style cold cutting using healed meats by hand in their hot pudding and muffuga. Try the cheese side of the head with Chow-Chow and mustard, or (if you are on a Tuesday), beer beef pellets served with tomatoes and lima beans. Complete with the selection of baking cookies, pies and chef cakes, or continue to get your meat with bacon pralines.

When a restaurant has been open for 150 years, it must be good. AndWeidmann's, who served comfort food since 1870, is certainly.

As a apprentice, every table at the Mississippi restaurant gets their ownPeanut Butter Crock, handmade by local artists, with crackers to use. After that, choose the green fried tomato topped with a fresh crab cake or burning buttered shrimp with grilled French bread. Input offerings are elegant but affordable - a boy from the main coast covered with fried onion rings, or Belvedere chalet fish, grilled catfish surmounted by crab meat and cream sauce Light and parmesan cheese.

And if you travel with small, they will have an explosion. Weidmann's has special children's selections from the "Treasury Chest Menu". If children clean their plate, the "treasure chest" will open and receive a price.

Dreamland Bar-B- Do not Tuscaloosa lack the coastal place. In the company since 1958, Dreamland now has 10 places in Florida, Alabama and Georgia, including a place in the University of Sanford Stadium at Georgia University.

From the sides of the Grilled Ribs of the Dreamland Hickory are served with simple white bread to help you enjoy the secret barbecue sauce, and your meal would not be complete without delicious banana pudding and at home. Dreamland certainly saw his motto: "Do not like them like them anywhere."

A long-standing standard for tourists and locals,The Olde Pink House is located in a mansion of the 18th century color in its name. The interior drips with ornamental crystalline chandeliers and elegant antiques, as well as a few ghosts that should have payed a visit from time to time.

Before being exhausted, start with each of the crab soup, a plate of cheese with a bee company of Savannah Bee Beycloth or southern sushi (smoked shrimp and rolled oraud in Nori coconut crust). One of their best main dishes is the crispy stuffing with apricot-shallot icing.

Another state responsible for barbecue innovation is Texas - and it has its own style. And in Austin, the incarnation of this one isFranklin Barbecuethe winner ofThe best barbecue joint of Bon Appetit in America.

Barbecue enthusiasts align daily for Chef Aaron Franklin's chef's chest. The only sides are potato salad, SLAW and Pinto beans, while treats, such as lemon chess pie and pecans are the perfect way to end your meal.

Despite being a mecca for all Cuban things, Miami also boastsYardbirdOne of the best restaurants in the south of the sun (Sunshine State. This restaurant is not limited to one type of southern cuisine, this is the best of all southern rates.

The menu puts a gastronomic tower on the favorites. Sweet corn fire puppies are served with Creole remilade; The waffles of chicken cheese and cheddar are equipped with a refrigerated spicy watermelon;stuffed eggs are accompanied by smoked trout works; And then, of course, comes the donuts filled with Nutella. Think about it as a visit to all things from the South, in a small perfect place.

Acre Uses fresh vegetables and land herbs surrounding the restaurant in all its food. Their approach to sustainability renders not only the unique restaurant, but it also adds value to their already incredible menu.

And just read the offerings at acre is obliged to be hungry. Sweet potatoes baked with white cheddar sauce, a duck breast served with a goat cheese risotto and a fresh chest hamburger with hand and garnished bacon and caramelized stuffing.

IDA Claireis more than a smart name. This slow rhythm restaurant is a relaxing break of the hurry of the big city. Believing the construction of the community and food prepared with love, the restaurant welcomes one hour of vinyl every day of the week, playing their favorite files or those brought by guests.

For breakfast, nosh on a pork belly biscuit, a poky-ended baby belly poignant pleasure, black aid with black pepper, spinach, tomatoes, eggs and Tabasco Dutch. And the sides at lunch and dinner are plentiful enough to be a meal alone, like the Pimiento and the mac pig and cheese, or the suplum of corn and bacon.

But at Ida Claire, the dessert is the real star. The catering cake - a tough cake with a syrup and a small coffee of coffee simple tobacco-infused, superimposed ganache and confit bacon - is a must-test.

Nestled in the Wentworth Manoir's transportation home in downtown Charleston,Around 1886 Provides the ideal setting for a romantic dinner or a special occasion meal.

With its elegant atmosphere and its heavy menu on the game that reflects the history of hunting the region, Circa guests are for a treat. The seasonal changes menu, but recent standards were the aperitif of Hot Quail Charleston, served withGolden Carolina Rice Costs and soft-n-acid pears. And for an entrance, there was an antelope lanyard with lavender polenta, Brussels sprouts, babies beets and sun-dried borbubers. Dessert, of course, has a southern style. Recent favorites have been theYam Burned cream and apple walnut cake with local honey ice cream.