The April Issue—What You Didn’t See

For this month’s issue we got to sip cocktails in Mississippi, cruise around Charleston, and sample countless strawberry treats. Here are our favorite 10 pictures that didn’t make the issue.

Style Editor Stephanie Granada kicked back with these fellas and some cocktails at refined-rocker bar Branch in Hattiesburg, Mississippi.

Photo by Robbie Caponetto

Photo by Robbie Caponetto

Southern Efficiency in Washington, D.C., is right next to Mockingbird Hill and Eat the Rich—collectively referred to as Derek Brown’s 7th Street trifecta or DB3.

Photo by Scott Suchman

Photo by Scott Suchman

In the first installment of our six-part road trip series, Valerie Rains and Tim Gideon are the only patrons in a late night stop at Butcher and Bee in Charleston, South Carolina.

Photo by Rush Jagoe

Photo by Rush Jagoe

Left Banke is one of Branch’s signature cocktails. Make it at home!

Photo by Robbie Caponetto

Photo by Robbie Caponetto

The charming Zero George Hotel in Charleston is an ideal spot to stay with its heart-pine floors and marble bath.

Photo by Rush Jagoe

Photo by Rush Jagoe

Paul Qui, Top Chef winner and recipient of the 2012 James Beard Foundation Award for Best Chef: Southwest, has brought his signature style of inventive combinations and pitch-perfect technique to Austin, Texas. Pictured here is Qui‘s take on dinuguan.

Photo by Jody Horton

Photo by Jody Horton

Southern Efficiency sits on 7th Street in the Shaw neighborhood of Washington, D.C.

Photo by Scott Suchman

Photo by Scott Suchman

Trust us: This simple and swoon-worthy sheet cake will be a keeper in your recipe box. File it under “Springtime Crowd-pleaser.”

Photo by Hector Sanchez

Photo by Hector Sanchez

In our road trip series, Valerie says The Griffon in Charleston is the “kind of place where your server might be persuaded to do a shot with you come closing time, in a dive-bar salute to Southern hospitality.”

Photo by Rush Jagoe

Photo by Rush Jagoe

Valerie stops in at Charleston’s The Rutledge Cab Co. to try their fish tacos, fried cheese curds, and craft cocktails.

Photo by Rush Jagoe

Photo by Rush Jagoe

 

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