From the best bars to the new supper club, our February issue is filled to the brim with the likings of room makeovers and citrus cake recipes. See the overflow of what didn’t make it on to the pages here.
Besides being one of the hottest bars in the South, Cane and Table in New Orleans is serving some serious cocktails, food, and ambiance. Thirsty? Order the Boss Colada ($11).
Have you tried the 7 Up Bundt Cake yet? Trust us, it’s worth breaking any resolutions!
Shoo-Fly in Baltimore serves up delectable dishes, like cast-iron fried chicken and crab rolls, plus playful cocktails. Last call? Order a pear cider slush with Maryland Rye ($10). Shoo-Fly, please bother me.
Birmingham’s newest watering hole Carrigan’s Public House has us salivating over their First Steps cocktail that’s crafted with cocchi american rosa, bonal gentiane-quina, lemon, and blackberry. Cheers to that!
We’re sweet on Charles Poirier, who grows, mills, and cooks sugar cane syrup at his home in Youngsville, Louisiana.
North Carolina artisan Lindsay Emery of Suite One Studio crafts handmade ceramics in her pottery studio.
Nothing like a warm welcome from a beautiful entryway, like this door-opener in Charleston, South Carolina.
Be our guest and incorporate our fabulous recipes and tips to host the ultimate supper club.
What was your favorite story from our February issue? Tell us in the comments!