It is the interplay of black and white that makes Southern food distinctive, the interplay of Western European and West African and Native American traditions. – John T. Edge
Having just completed a week’s stay in northern Georgia (the Atlanta/Athens area) ELV thought he’d share a few tasty snaps of his three most worthwhile meals there. While the Deep South ain’t exactly at the top of the charts when it comes to adventuresome dining, the whole cotton-pickin’ kit-n-kaboodle is much closer to the agriculture that sustains it than we are in our humble burg, and from the down home (Weaver D’s) to cutting edge porcine perfection (Holeman & Finch Public House), the cooks know what they’re doing with the raw ingredients that surround them.