Every Monday we bring you the Southern Living Hot List, a roundup of the five latest and greatest things to hit the South. Consider it your weekly update on our region’s most buzzworthy food, culture, and style news.
1. Follow the ’cues. The Great NC BBQ Map came out Friday, Aug. 1 and puts the state’s greatest barbecue secrets right in your hands. The map includes information on 434 barbecue restaurants, 42 barbecue festivals, and the history of the two North Carolina barbecue styles. The map also denotes variations and anomalies in barbecue stops around the state, such as Georgia-style barbecue or places that raise their own hogs. We feel a road trip coming on.
2. Get lyrical. Orpheus Brewing in Atlanta released the Lyric Ale, its second year-round beer, on Aug. 8. The hoppy saison, named after the music of Orpheus, is dry with notes of peach and tropical fruit. The beer will be available in cans soon at local package stores and retailers and is currently on draft in the Atlanta area.
3. Try something new. Atlanta native Chef Eli Kirshtein opened his first restaurant, The Luminary, Aug. 5 at Krog Street Market in the Big Peach. Kirshtein designed the restaurant as an American brasserie, named after Atlanta’s first newspaper. The Luminary features a classically inspired menu, craft beers, a raw bar, and a 400-square-foot patio. The Luminary is currently open for dinner and will be expanding to lunch in coming weeks.
4. Sip Southern. Hit up the inaugural Augusta Beerfest on Aug. 16 and choose from more than 30 samples of some of the Southeast’s most popular craft beers. The festival will be held at the Bell Auditorium and split into two sessions. The $30 tickets include a souvenir cup and beer samples. Local food trucks will provide food options for purchase. Sessions are noon to 3 p.m. and 4 to 7 p.m.
5. Fried, fried, and fried. D.C.’s Seasonal Pantry will host a fried chicken pop up this week, Aug. 13 to 16, in place of its traditional 12-seat “supper club.” The shop will offer its fried chicken breakfast sandwich on Wednesday, “hot hot” chicken on Thursday (a tribute to Nashville), and fried chicken on Friday, while Saturday remains a surprise. Fried chicken will be sold Wednesday through Friday from noon until it’s sold out, and Saturday starting at 6 p.m.