From Tennessee’s best fried chicken to more images from the stylish Epicurean Hotel in Tampa, here’s what you didn’t see in the June issue.
Dallas’ Hotel ZaZa‘s sultry decor, art-house vibe, and evening pool scene stand apart from the mainstays.
In our Gardens feature, Carolyn and Hector Llorens know backyard chickens are all the rage, because people crave fresh eggs as much as homegrown veggies. Carolyn’s coop matches the style of the shed, giving her beloved Buff Orpington hens a home that lesser chickens would absolutely die for.
In our Great Southern Road Trip feature, writer Valerie Rains makes a stop at Chattanooga’s Champy’s Chicken.
Valerie also stopped for a photo op in front of the still-operational Fame Recording Studios and the anything-but-operational, soot-stained facade of Muscle Shoals Sound Studio, which is in the slow and tentative process of becoming a museum.
Most restaurants are the products of months of meticulous planning. In a business where first impressions are everything, there’s little room for winging it. But Stanbury, a Raleigh restaurant opened last year, proves that some improvisation can be better than a playbook.
In this month’s Paper Napkin interview, Bill Paxton says he has a lot of Southern influences such as writers Tennessee Williams and Thomas Wolfe.
Curried mussels with fried potatoes at Peche Seafood Grill in New Orleans sure looks appetizing.
From basket-clad beach cruisers to the state-of-the-art culinary classroom, Tampa’s Epicurean Hotel is a perfect mix of old and new Florida.
Behind Epicurean’s front desk are walls covered with wine crate panels.
Backed by a Tampa dining institution and the anchor of the hotel, Élevage has a lot to live up to. Executive chef Chad Johnson features time-honored Southern dishes with modern technique.
Hotel ZaZa offers 12 private bungalows; pictured above is the luxe bathroom in Bungalow 7.