Last week on The Tonight Show, Jimmy Fallon and David Chang celebrated the chef announcing a new restaurant in his hometown of Washington, D.C., with a chicken wing contest. While it begs the question why we don’t celebrate more life events with wing eating contests, we couldn’t be more excited to have the momofuku mastermind move Southward, especially if he […]
Recent Posts By Hannah Hayes
Hugh Acheson didn’t invent canning, but he’s revolutionized it. The high priest of pickling has been jarring up fresh takes on classic flavors since he started his first restaurant 5 & 10 in Athens, Georgia, and has brought new attention to a Southern artform.
While some people may see Rockvale, Tennessee, as just a wide spot in the road, artist and designer Meagan Hall has made smiling apples, smirking carrots, and bucktoothed slices of toast some of the tiny town’s best exports.
Sizzlin’ Berry, Guava Hibiscus, Parisian Pink, Blackberry Mojito, Petal Pusher—these might sound like the latest craft cocktails or lip stain shades, but they’re hot new options in ice pops.
We’re giddy about Chef Hugh Acheson like preteens over One Direction. From his cookbook A New Turn in the South or his restaurants like Empire State South, call us superfans. We’re totally crushing on his latest venture, The Florence, in Savannah, Georgia.