Favorite Southern Dishes: Local Chefs Share What They Love Most
Local chefs and restaurateurs share the dishes that feel like home
Southern food is more than a menu, it’s memory, tradition and comfort all in one. To get a true taste of what defines the region, we asked local chefs and restaurateurs to share their favorite Southern dish. The answers go beyond ingredients, revealing stories of family, place and the moments that make these classics so meaningful.
Cast-iron skillet fried chicken
Truffles Cafe
“My favorite dish is cast-iron skillet fried chicken. It reminds me of childhood family gatherings and picnics. We have a large family, so it was always festive and fun.”
— Price Beall
Chicken pot pie
Hampton Hall Club
“I love chicken pot pie because my daughters love it when I cook it and want to help me make it. Also, with three girls, we go through a lot of dishes, so being able to make the pot pie all in one cast-iron skillet is a game changer.”
— Chef John Huffenberger
New Orleans-style gumbo (chicken and sausage)
Colleton River Club
“New Orleans-style gumbo (chicken and sausage) is my favorite. It reminds me of the six years I spent in New Orleans. Our son was born there, and we loved the city, its history and its culture. Gumbo takes a while to make, so it gives me an excuse to open a nice bottle of bourbon and turn on some jazz when I cook it at home. It brings back memories of long days walking through the Quarter.”
— Chef Josh O’Neill
Shrimp and grits with Tasso ham gravy
Cactus Street Cantina
“Shrimp and grits, but it can’t be a brown gravy. A Tasso ham gravy is best, mixed with creamy grits, chunks of ham and sautéed shrimp. I’m hungry just thinking about it!”
— Lauren Jordan
